Moroccan-Spiced Chicken and Carrots
with couscous

Name: Moroccan-Spiced Chicken and Carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 to 1.5 lbs Chicken, any type; 1 Onions, chopped; 1 lb Carrots, peeled & chopped; 2 tsp Cinnamon; 1/2 tsp Cumin; 1/2 tsp Ground ginger (opt); 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Tbsp Cooking oil; 1/4 cup Raisins or prunes; 1 1/2 cups Chicken stock; a few sprigs Parsley, chopped; 1 Lemons, sliced; 2 cups Water / Chicken stock; 1.5 Tbsp Butter; 1.5 cups Couscous, dry

Active: 25 min Total: 40 min

Original

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!

Dependency

Indian-Spiced Roasted Vegetables

Proteins

Chicken, non-ground

Cuisines

African

Ingredients

Metric

Servings:

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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