How To Make One Pan Moroccan Chicken and Couscous
Cook an appetizing dinner with this Moroccan chicken spiced with cumin, coriander, and cinnamon then tossed with couscous, carrots, and apricots.
Heat 1 tablespoon of olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
Add chicken to pan season with salt and pepper, ½ teaspoon cumin, ¼ teaspoon coriander, and ¼ teaspoon cinnamon. Cook for about 7 minutes turning occasionally until cooked through.
Transfer chicken to a sheet of foil and wrap to keep warm. Heat the remaining 2 tablespoons of oil in the skillet.
Add in bell pepper and onion and saute for 5 minutes.
Add in carrots, garlic, remaining ½ teaspoon cumin, ¼ teaspoon coriander, ¼ teaspoon cinnamon, and turmeric. Saute for 1 minute.
Add in chicken broth and apricots, season with salt and pepper to taste. Cook until it boils lightly in the center.
Stir in couscous then remove from heat and let rest for 5 to 6 minutes until tender.
Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro, and mint. Add in little more broth if desired. Serve warm.
- Calories: 633.01kcal
- Fat: 30.98g
- Saturated Fat: 5.40g
- Trans Fat: 0.12g
- Monounsaturated Fat: 17.80g
- Polyunsaturated Fat: 5.88g
- Carbohydrates: 53.50g
- Fiber: 8.61g
- Sugar: 8.13g
- Protein: 36.80g
- Cholesterol: 72.57mg
- Sodium: 1012.07mg
- Calcium: 129.61mg
- Potassium: 940.03mg
- Iron: 3.79mg
- Vitamin A: 518.28µg
- Vitamin C: 81.84mg
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