How To Make Moroccan Chicken with Lemon Couscous
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup chicken broth
- 1 lemon, juiced and zested
- 1 cup couscous
- 1/4 cup fresh parsley, chopped
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, mix together cumin, coriander, turmeric, paprika, cinnamon, salt, and black pepper.
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Rub the spice mixture all over the chicken breasts.
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Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts until browned on both sides, about 5 minutes per side.
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Remove the chicken from the skillet and set aside.
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In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
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Add the chicken broth, lemon juice, and lemon zest to the skillet. Bring to a simmer.
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Return the chicken to the skillet and transfer to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through.
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While the chicken is baking, prepare the couscous according to package instructions.
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Once the couscous is ready, fluff it with a fork and stir in the fresh parsley.
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Serve the Moroccan chicken over a bed of lemon couscous.
Nutrition
- Calories : 365kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 104mg
- Sodium : 723mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 35g
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