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Moroccan Chicken and Carrots Saute
with couscous

Active: 25 min Total: 40 min

This meal was part of our original sample menus, and we thought it was time to bring back an updated version of this meal. You'll love how easy it is to add Moroccan flavors to these simple ingredients with just a few spices.
Smarts: Use this spice infographic to change the ethnic flavoring of this meal.

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Ingredients

Servings:
4
Metric
Moroccan Chicken and Carrots Saute:
  • Skinless, bone-in chicken thighs / drumsticks - 1 1/2 lb
  • Onion (medium) - 1, chopped
  • Carrots - 1 lb, peeled and chopped
  • Parsley (opt) - a few sprigs, chopped
  • Cinnamon - 2 tsp
  • Cumin - 1/2 tsp
  • Ground ginger (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Raisins, prunes, or apricots - 1/4 cup
  • Chicken stock - 1 cup
  • Lemon - 1/2, juice of
Couscous:
  • Butter - 1 Tbsp
  • Chicken stock - 1 cup
  • Salt - 1/4 tsp
  • Couscous (uncooked) - 3/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Onions / Carrots / Parsley - Prep as directed
  3. Make spice mix - Mix together cinnamon, cumin, ginger, salt, and pepper. Coat chicken with spices. (Can be done up to 1 day ahead)

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Make

  1. Bring butter, stock, and salt to boil in a saucepan. Take off of heat, add couscous, and cover with lid. Wait 5 minutes and then fluff couscous with a fork.
  2. Heat a saute pan with a lid over medium-high heat. Add first part of cooking oil to the pan and then chicken to heated oil. Sear for ~2 minutes on both sides and then remove from pan and set aside.
  3. Return pan to heat and add second part of oil. Add onions with a sprinkle of salt. Saute onions until softened, ~3 minutes.
  4. Add carrots and dried fruit to the pan. Nestle the chicken into the vegetables. Pour in stock, bring to a boil, cover, and lower heat to a simmer. Cook covered for 15 to 20 minutes, until chicken reaches 165F (74C) degrees.
  5. Remove from heat. Sprinkle chicken with parsley and finish with lemon juice. Enjoy over couscous.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (47)
Gluten-free (3)
Paleo (9)
Vegetarian (3)

21 reviews

Used drumsticks and polenta instead of couscous. Meal was tasty but bland. Some sort of zingy spice and maybe a marinade for the chicken would help.

By: Danica
Posted: Apr 30, 2016
Diet: Original
0 Helpful

My husband declared this his "new favorite"!

By: Sundi
Posted: Nov 30, 2015
Diet: Original
0 Helpful

loved this so much and will definitely make it again but this time for guests!!

By: Bethany
Posted: Sep 04, 2015
Diet: Paleo
0 Helpful

I more than doubled the cumin and ginger.

By: Jeanne
Posted: Feb 21, 2015
Diet: Paleo
0 Helpful

So freakin' delish! Served with garlic cauliflower mash. Very flavorful, will definitely make again!

By: Thompsi
Posted: Feb 20, 2015
Diet: Paleo
0 Helpful

I like this blend of spices! CookSmarts has introduced me to the joy of chicken thighs...juicy, not too gristly, easy to cook, and cheaper than breasts!

By: Tirzah
Posted: Feb 05, 2015
Diet: Original
0 Helpful