Delicious Moroccan Chicken Couscou Recipe 

This Moroccan Chicken Couscous is nutritious and savoury with exotic spices, but easy to make any night of the week.  

– 3 tablespoons Moroccan spice blend – 4 chicken breast – 2 tablespoons olive oil – 1 large onion  – 5 cloves garlic – ½ cup golden raisin – 14 ounce chickpeas  – 14 ounce fire roasted tomatoes  – 3 cups chicken broth – 1 cup pearl couscou – 4 cups kale  – 1 teaspoon ground cumin – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – 1 teaspoon salt



Preheat oven to 375℉. Mix all Moroccan spice blend components. The recipe should give 8–9 tsp or 3 tbsp.   


Use 2 tbsp of Moroccan spice combination to fully season chicken breasts. Use more if desired.  


Heat olive oil over medium-high heat in a large Dutch oven or oven-safe pot. Add chicken breasts to heated oil and brown on both sides, 2–3 minutes per side.   


The chicken will just be crispy, not cooked. Reserve the chicken from the saucepan on a platter.  


Sauté the onion and garlic for 3 minutes until the onion softens and turns translucent and the garlic is fragrant.   


Continue stirring after adding the remaining tablespoon of the Moroccan spice combination.  


Stir thoroughly after adding the couscous, fire-roasted tomatoes, golden raisins, and chickpeas.   


Add the kale and stir gently. After bringing to a boil, return the chicken breasts.   


Put a lid on the saucepan and put it in the oven. Cover your pot with aluminium foil if it doesn't have a lid.  


Place the lid on and cook for 30 minutes, then take the lid off and cook for a further 30 minutes.  

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