Classic Moroccan Chicken Couscous

Be the first to rate

(No Ratings Yet)

Loading...

Classic Moroccan chicken couscous is the Friday family meal in homes across the Maghreb: tender chicken, chickpeas, and slow-simmered vegetables in a fragrant golden broth, served over a light mound of steamed semolina. The sauce is gently spiced with ginger, turmeric, and saffron rather than fiery, letting the sweetness of root vegetables shine. It is hearty enough for a main course yet bright and herbaceous enough to feel celebratory.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 17 gFat
• 4 gSaturated Fat
• 54 gCarbs
• 6 gFiber
• 7 gSugar
• 34 gProtein
• 640 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the chicken and broth

• 3 lb bone-in chicken pieces (legs and thighs), skin trimmed
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground ginger
• 1 1/2 tsp ground turmeric
• 1 tsp freshly ground black pepper
• 1/2 tsp saffron threads
• 1 cinnamon stick
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large tomato, grated (about 1/2 cup)
• 6 cups low-sodium chicken broth
• 1 1/2 tsp kosher salt, plus more to taste

For the vegetables

• 3 medium carrots, peeled and cut into 2-inch chunks
• 1 medium turnip, peeled and quartered
• 2 small zucchini, trimmed and cut into 1-inch rounds
• 1 small waxy potato, peeled and halved (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley

For the couscous

• 2 1/2 cups dry instant couscous (or medium semolina)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 2 1/2 cups warm chicken broth or water

Directions

1. Pat the chicken dry and season generously with salt, pepper, and half of the ginger and turmeric. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat and brown the chicken on both sides, about 4 minutes per side. Transfer to a plate.
2. Reduce heat to medium and add the onion to the pot. Cook until softened and lightly golden, 5 to 6 minutes, then stir in the garlic, remaining ginger, turmeric, and saffron. Toast the spices for about 1 minute until fragrant.
3. Return the chicken to the pot along with the cinnamon stick, chickpeas, grated tomato, and broth. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover and cook for 25 minutes so the chicken becomes tender and the broth turns a deep golden color.
4. Add the carrots, turnip, and potato (if using). Simmer uncovered for 12 minutes, then add the zucchini and cook 5 to 7 minutes more until all the vegetables are fork-tender but still holding their shape. Taste and adjust salt.
5. Meanwhile, prepare the couscous: combine the dry couscous, olive oil, and salt in a wide bowl. Pour the warm broth over it, stir once, cover tightly with a lid or plastic wrap, and let steam for 10 minutes. Fluff gently with a fork, breaking up any clumps.
6. Remove the cinnamon stick from the stew. Using tongs, lift out the chicken and vegetables and arrange them on a large serving platter. Skim a little excess fat from the broth if desired.
7. Mound the fluffy couscous in the center of the platter or in a wide bowl, spoon the vegetables around it, and place the chicken pieces on top. Ladle about 1 cup of the broth over the couscous to moisten it.
8. Scatter the chopped cilantro and parsley generously over the top and serve immediately, passing the remaining broth in small bowls alongside for sipping and spooning.

Cook’s Notes

• For deeper, more layered flavor, brown a pinch of ras el hanout with the onions or stir in a strip of rinsed preserved lemon peel during the simmer.
• If you can find medium semolina couscous, steam it three times over the simmering stew the traditional way: each time, fluff with wet hands, sprinkle back into the couscoussier, and steam another 15 minutes for a light, pearl-like texture.
• Harissa paste thinned with a little of the broth makes the classic spicy accompaniment; set it on the table so each diner seasons to taste.
• Lamb shoulder or bone-in chicken thighs mixed with a small piece of merguez sausage is a popular variation for special occasions.
• Couscous absorbs quickly, so add extra warm broth as you serve if it has stiffened; leftovers reheat well with a splash of water.

You might also like

African

Classic Moroccan Pigeon Pie with Almonds

African

Moroccan Chicken Tagine with Preserved Lemon, Olives, and Saffron Cauliflower

African

Marrakech Slow-Braised Lamb with Preserved Lemon and Cumin

African

Moroccan Beef Cheek Tagine with Pomegranate Molasses and Saffron Pearl Couscous