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To create an authentic Moroccan Spiced Chicken with Couscous, it’s essential to understand the main components of the recipe. The star of this dish is undoubtedly the chicken. While chicken breasts are a common choice for many recipes, chicken thighs are preferred here due to their juiciness and richer flavor. The higher fat content in thighs ensures that the meat remains tender during cooking, absorbing the marinade's flavors beautifully.

Moroccan Spiced Chicken with Couscous

Explore the vibrant flavors of Moroccan cuisine with this delicious Moroccan Spiced Chicken with Couscous recipe. Succulent chicken thighs marinated in aromatic spices like cumin, coriander, and cinnamon are served alongside fluffy couscous enhanced with dried fruits and nuts. Perfect for both busy weeknights and special gatherings, this dish is easy to prepare and packed with health benefits. Immerse yourself in the rich culinary culture of Morocco with each flavorful bite!
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for heat preference)

3 cloves garlic, finely minced

Juice of 1 fresh lemon

Salt and freshly cracked pepper, to taste

For the Couscous:

1 cup couscous

1 1/2 cups rich chicken broth (or vegetable broth for a vegetarian option)

1/2 cup plump raisins

1/4 cup slivered almonds, lightly toasted

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

Salt, to taste

Fresh cilantro or parsley, chopped, for garnish

For Serving:

Lemon wedges

Creamy Greek yogurt (optional)

Instructions
 

Marinate the Chicken:

    In a mixing bowl, whisk together the olive oil, ground cumin, ground coriander, ground cinnamon, smoked paprika, cayenne pepper, minced garlic, lemon juice, salt, and pepper until well combined. Add the chicken thighs, ensuring each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for an even richer flavor profile.

      Cook the Chicken:

        Heat your grill or a large skillet over medium-high heat. Remove the marinated chicken thighs from the bowl, discarding any leftover marinade. Grill or sauté the chicken for approximately 6-7 minutes per side, or until fully cooked and the juices run clear (internal temperature should reach 165°F/75°C). Once cooked, remove the chicken from the heat and let it rest for a few minutes to allow the juices to redistribute.

          Prepare the Couscous:

            While the chicken is cooking, bring the chicken broth to a rolling boil in a medium saucepan. Stir in the ground turmeric, ground cinnamon, and a pinch of salt. Once boiling, remove the saucepan from heat and stir in the couscous and raisins. Cover the pot and let it sit undisturbed for 5 minutes to allow the couscous to absorb the liquid.

              Fluff the Couscous:

                After the couscous has absorbed all the liquid, fluff it gently with a fork to separate the grains. Fold in the toasted slivered almonds for a delightful crunch and extra texture.

                  Plate the Dish:

                    Slice the rested chicken thighs into strips and serve them on a generous bed of the seasoned couscous. Garnish the dish with freshly chopped cilantro or parsley for a pop of color and flavor. Present with lemon wedges on the side and a dollop of Greek yogurt if desired for added creaminess.

                      Enjoy:

                        Dive into this beautifully aromatic Moroccan Spiced Chicken with Couscous and relish the delightful fusion of spices and textures that transport your taste buds on a culinary adventure!

                          Prep Time, Total Time, Servings: 15 mins | 1 hour (includes marinating) | Serves 4