Moroccan Spiced Chicken with Couscous – Juicy One-Pan Recipe
Ingredients – 4 servings
For the chicken couscous
- 600 g Chicken Thigh Fillet
- 250 g Couscous
- 1 can (drained) Chickpeas
- 1 large Carrot
- 1 smaller Yellow onion
- 2 clove Garlic
- 1 tablespoon Olive oil
- 450 ml (hot) Chicken Stock
- 0.5 piece (thinly sliced) Lemon
- to taste fresh, for serving Mint
Moroccan spice mix
- 1 teaspoon Brown sugar
- 1.5 teaspoon (ground) Cumin
- 1.5 teaspoon Smoked paprika
- 0.5 teaspoon Ground Ginger
- 0.5 teaspoon Ground cinnamon
- to taste Salt
- to taste Ground black pepper
For the minty Greek yogurt dressing
- 150 g Natural Greek yogurt
- 1 tablespoon (fresh, chopped) Mint
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 0.5 clove (grated) Garlic
- 0.5 teaspoon (optional) Honey
- to taste Salt
- to taste Ground black pepper
- 1–2 tablespoon (as needed) Water
Preparation
Preheating the Oven Preheat the oven to 200 °C, in top and bottom baking mode.
Seasoning the Chicken In a bowl, mix together the olive oil, brown sugar, cumin, smoked paprika, ground ginger, cinnamon, salt, and pepper. Add the chicken thigh fillets and toss well to coat them in the spice mixture.
Preparing the Vegetables Slice the carrots into rounds and the onion into thin slices. Place the vegetables in a suitably sized oven-safe skillet or baking dish. Add the chopped garlic and drained chickpeas, then pour in half of the chicken broth (225 ml).
Baking the Chicken Place the spiced chicken thigh fillets on top of the vegetables. Optionally, add thin lemon slices on top. Cover tightly with aluminum foil, then bake at 200 °C for about 60–65 minutes, until the chicken is tender and fully cooked.
Adding the Couscous Remove the baking dish from the oven and briefly take out the chicken pieces. Sprinkle the dry couscous into the vegetable sauce, then pour in the remaining 225 ml of hot chicken broth. Mix well to ensure the couscous is evenly distributed and soaked in the liquid.
Finishing in the Oven Place the chicken back on top of the couscous, then cover tightly again with aluminum foil. Return to the oven for another 10–15 minutes, until the couscous is tender and absorbs the spiced sauce. If necessary, add a little more hot broth. Finally, after removing the aluminum foil, you can grill the top of the chicken for 3–5 minutes.
Making the Mint Yogurt In a small bowl, mix the Greek yogurt with the chopped mint, lemon juice, olive oil, and grated garlic. Season with salt, pepper, and a little honey. If you prefer a thinner dressing, add 1–2 tablespoons of water. Refrigerate for at least 10–15 minutes before serving.
Serving Fluff the cooked couscous with a fork, then sprinkle with fresh mint. Serve the juicy chicken with the vegetable couscous and homemade mint yogurt dressing. Fresh lemon juice can enhance the flavor even more.
Tip: Always add the couscous only in the second half of the baking process, so it doesn't overcook and become mushy. If you want beautifully browned chicken, remove the aluminum foil for a few minutes at the end of baking and grill the top.
Do not skip the mint yogurt: its pleasantly fresh, slightly tangy flavor perfectly balances the warmth of the Moroccan spices.
Storage: Store leftover food in a well-sealed container in the refrigerator after cooling, and consume preferably within 2 days. When reheating, you can add a little water or broth to the couscous to regain its juiciness.
