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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!


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


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

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  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



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