Moroccan Chicken And Olive Stew With Couscous Recipes

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MOROCCAN-INSPIRED CHICKEN COUSCOUS



Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

  • Heat the oven to 425 degrees F.
  • Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
  • Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
  • Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
  • Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
  • Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
  • While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
  • When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

RUDY'S MOROCCAN STEWED CHICKEN WITH COUSCOUS



Rudy's Moroccan Stewed Chicken With Couscous image

Make and share this Rudy's Moroccan Stewed Chicken With Couscous recipe from Food.com.

Provided by Amy Suzanne Martin

Categories     Curries

Time 30m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
sea salt
fresh ground pepper
1 1/2 lbs chicken thighs, bone and skin removed
1 large sweet onion, sliced into half-rounds
2 medium zucchini, sliced into 1/4 inch thick half-rounds
1 (16 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can tomatoes, diced
2 cups chicken broth, reduced sodium
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoons mild chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground coriander
1 lemon
fresh cilantro, chopped (for garnish)
couscous, whole wheat (or your favorite type)

Steps:

  • Heat the oil in a large deep skillet or a wide pot over medium-high heat.
  • Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
  • In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
  • If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
  • While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
  • Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
  • Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
  • While the dish simmers, prepare the couscous according to package directions.
  • Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
  • Season to taste with more salt and pepper.
  • Serve over whole wheat couscous garnish with fresh chopped cilantro.

Nutrition Facts : Calories 477.1, Fat 25.2, SaturatedFat 6.1, Cholesterol 95.5, Sodium 982.9, Carbohydrate 39.2, Fiber 14.8, Sugar 6.8, Protein 30.4

MOROCCAN CHICKEN STEW WITH COUSCOUS



Moroccan Chicken Stew With Couscous image

I Make This for My Family and Friends Often and It Is A Very Enjoyable Stew - Comfort Food!

Provided by Tami Conklin

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 17

2 large red onions
2 green bell peppers
4 cloves garlic
2 tbsp. olive oil
2 tsp. curry powder
½ tsp. cinnamon
2 tsp. salt
1 tsp. pepper
2 cups water
2 tsp. dried chicken bouillon
4 (14-ounce) cans diced tomatoes
2 pounds boneless skinless chicken breasts
1 (15-ounce) can black olives
1 cup raisins
2 tbsp. lemon juice
¼ cup chopped parsley
4 cups couscous

Steps:

  • 1. Peel the Onions and Cut Into ¼ to ½ Inch Pieces. Cut the Peppers in Half, Remove and Discard the Stem and Seeds, and Cut Into ¼ to ½ Inch Pieces. Peel the Garlic and Finely Chop.
  • 2. Heat the Oil in a Large Stock Pot Over Medium-High Heat. Add the Onions and Peppers and Cook, Stirring Occasionally, for 5 Minutes.
  • 3. Add the Garlic, Curry Powder, Cinnamon, Salt and Pepper and Cook for 1 Minute or Until Fragrant. Add the Chicken Bouillon, Water, and the Tomatoes (with the Juice) and Bring to A Boil. Reduce to Medium Heat, Cover and Cook for 10 Minutes.
  • 4. Cut the Chicken Into Bite Size Pieces. Cut the Olives in Half. Add the Chicken, Olives and Raisins to the Pot, Cover and Cook for 8 to 10 Minutes Until the Chicken is Cooked Through. (Cut Into One of the Pieces to Make Sure There is No Pink Inside.) Remove the Pot from the Heat and Stir in the Lemon and Parsley.
  • 5. Meanwhile, Bring 4 Cups of Water to a Boil. Stir in the Couscous and Remove from the Heat. Cover and Let Stand for 10 Minutes, or Until all of the Water is Absorbed. Fluff the Couscous with a Fork Before Serving. Spoon Some of the Couscous in the Center of Each Plate or Shallow Bowl and Top with Some of the Stew.

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