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Moroccan-Spiced Chicken and Carrots
with couscous

Active: 25 min Total: 40 min

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!

Ingredients

Servings:
4
Metric
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

Nutrition Facts

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

  1. Chicken - Season with S&P and tenderize with a fork
  2. Onions / Carrots - Prep as directed

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Make

  1. Mix cinnamon, cumin, ginger, salt, and pepper together. Coat chicken with spices
  2. 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
  3. 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
  4. 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
  5. 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

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 (147)
Gluten-free (8)
Paleo (9)
Vegetarian (11)

68 reviews

Didn't make the cauliflower rice, but the chicken was delicious. The prunes (which i normally don't like) got soft enough to turn into a nice jelly to spread over the chicken, yum.

By: Sundi
Posted: Jun 05, 2016
Diet: Paleo
0 Helpful

Our 3-year-old LOVED this chicken.

By: Jon
Posted: Dec 06, 2014
Diet: Original
0 Helpful

Cut the cinnamon (1 tsp) and doubled the cumin (1tsp). Like others said, needed a longer cook time for chicken (used bone-in thighs).

By: kate
Posted: Oct 26, 2014
Diet: Original
0 Helpful

The cauliflower 'couscous' didn't turn out well at all. Part mushy, part burnt even though I mixed it a lot. But the sauce was really good so I just ate it with rice.

By: Melanie
Posted: Oct 17, 2014
Diet: Paleo
0 Helpful

Very good! Couscous was a little plain, but the chicken had outstanding flavor. Use the ginger!

By: Amanda
Posted: Oct 07, 2014
Diet: Original
0 Helpful

Fantastic

By: Kate
Posted: Sep 17, 2014
Diet: Original
0 Helpful