Moroccan-Spiced Chicken and Carrots
with couscous
We love helping you dig into your spice drawer and discover all those long lost spices. Remember to pair with a glass of wine, and enjoy your Moroccan adventure!
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Proteins
Cuisines
Ingredients
Moroccan-Spiced Chicken and Carrots:
- Chicken, any type - 1 to 1.5 lbs
- Onions - 1 , chopped
- Carrots - 1 lb , peeled & 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 - 2 Tbsp
- Raisins or prunes - 1/4 cup
- Chicken stock - 1 1/2 cups
- Parsley - a few sprigs , chopped
- Lemons - 1 , sliced
Basic Couscous:
- Water / Chicken stock - 2 cups
- Butter - 1.5 Tbsp
- Couscous, dry - 1.5 cups
Prep
- Chicken - Season with S&P and tenderize with a fork
- Onions / Carrots - Prep as directed
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Make
- Mix cinnamon, cumin, ginger, salt, and pepper together. Coat chicken with spices
- Heat a wide pan with a lid (we'll use it later) over medium-high heat. Add 1 tbs. (15 ml) oil to the pan. Once oil is heated, add your chicken and sear for ~2 minutes on each side. Remove seared chicken and set aside
- Return pan to heat and add another tbs. (15 ml) of oil (it's OK if there are some chicken / spices left over in the pan). Add onions and a pinch of salt to the heated oil. Saute onions until softened and slightly translucent, ~3 minutes
- Add carrots and raisins to the pan with another dash of salt. Nestle the chicken into the vegetables. Pour in broth, bring to a boil, cover, and lower heat to a simmer. Cook for ~10 minutes for boneless chicken, ~20 minutes for bone-in chicken, or until chicken reaches 160F (71C) degrees
- If you're also making tomorrow's meal, go ahead and double the couscous ingredients. Bring stock and butter to boil in a separate >3 quart (2.84 liters) sauce pan. Take off heat, add couscous, and cover with a lid. Wait 5 minutes and then fluff couscous with a fork
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