Play It Again

Moroccan Chicken with Couscous –

Classics sometime shouldn’t be reinvented. If Hollywood were to “remake” Casablanca, it would be a travesty at the least, and an injustice to an unmatchable original. However, in cooking it’s free game when it comes to tweaking classic dishes, or completely turning them upside down. For this recipe, we decided to keep it relatively straight forward and honor some tradition, while injecting a few twists of course. Although there are indeedMoroccan Chicken with Couscous endless variations on Moroccan Chicken, and whether cooked in a tagine or without, the air of Morocco is in the collaborative balance of spices like paprika, cumin, coriander, and cayenne, accented by the inescapable cinnamon, and is what makes this type of cooking profound. Added texture from the toasted almonds and sweet raisins also complement this particularly easy to make dish. As time goes by (pun intended), I am left with the insurmountable feeling that good food, and good cooking, is rooted at its heart in the desire to make things that other people find amazing. For me, when I actually make something that makes my eyes light up, well, it’s a real bonus.


TIP: Slow cooking with a tagine is a preferred method. If you have experienced, it’s worth the endeavor.

Moroccan Chicken with Couscous

  • Chicken breasts (3, cut into bite size pieces)
  • Salt & fresh pepper
  • Flour (3 Tbsp)
  • Olive oil (3 Tbsp, divided)
  • Onion (1 cup, sliced)
  • Garlic (2 cloves, minced)
  • Almond slivers (1/4 cup)
  • Cayenne (1/4 tsp)
  • Cumin (2 tsp)
  • Coriander (1 tsp)
  • Cinnamon (1 1/2 tsp)
  • Paprika (1 Tbsp)
  • Raisins (1/4 cup)
  • Chicken stock (1 ½ cup)
  • Parsley (1/4 cup chopped)
  • Lemon juice (1 Tbsp)
  1. In a large skillet on medium high heat, toast almonds and spices for 2 minutes stirring often. Then remove from heat and set aside.
  2. Season chicken with salt and pepper, and toss in flour to coat.
  3. In a large skillet, heat 1 tablespoon of oil and cook chicken until just golden on all sides, about 3 minutes, then transfer to plate and set aside.
  4. In same pan on medium heat, add remaining oil and sliced onions. Cook stirring frequently for 10 minutes until golden, then add garlic, almonds and spices.
  5. Add cooked chicken, raisins and stock and stir to combine. Reduce heat to low and simmer for 10 minutes.
  6. Remove from heat and stir in parsley and lemon juice. Season with salt and fresh pepper.

For Couscous

  • Olive oil (1 Tbsp)
  • Onion (1/4 cup, minced)
  • Garlic (2 cloves, minced)
  • Couscous (1 cup)
  • Coriander seeds (2 tsp, crushed with mortar and pestle)
  • Chicken stock (1 1/2 cups)
  • Salt and fresh pepper
  • Parmesan (1/2 cup, grated)
  • Parsley (1/4 cup, chopped)
  1. Sauté onion and garlic in olive oil for 3 minutes over medium heat. Stir in couscous and coriander and cook for a few minutes until couscous is lightly toasted, then stir in stock and season with salt and pepper.
  2. Bring to boil, then reduce heat and simmer covered for 15 minutes then remove from heat. Stir in parmesan and parsley.

Moroccan Chicken with Couscous
Moroccan Chicken with Couscous

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