How To Make Moroccan Chicken Couscous with Dates
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 cup chicken broth
- 1 cup diced tomatoes
- 1 cup pitted dates, chopped
- Salt and pepper, to taste
- 1 cup couscous
- Fresh cilantro, for garnish
Instructions
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Season the chicken thighs with salt and pepper. Heat a large skillet over medium heat and add the chicken, skin-side down. Cook until golden brown and crispy, about 8 minutes per side. Remove from the skillet and set aside.
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In the same skillet, add the chopped onion and garlic. Cook until softened and fragrant, about 5 minutes. Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook for another minute.
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Add the chicken broth, diced tomatoes, and chopped dates to the skillet. Bring to a simmer. Return the chicken thighs to the skillet, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.
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In the meantime, cook the couscous according to the package instructions. Fluff with a fork.
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Serve the Moroccan chicken over a bed of fluffy couscous. Garnish with fresh cilantro.
Nutrition
- Calories : 489kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 86mg
- Sodium : 437mg
- Total Carbohydrates : 74g
- Dietary Fiber : 8g
- Sugar : 40g
- Protein : 32g
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