Low Sodium Moroccan Chicken with Couscous



Serving size

about 2 cups
30 Minutes

This recipe can be multiplied or divided by 2 and makes great leftovers.

Low Sodium Moroccan Chicken with Couscous


2 tsp. Olive oil
1 Large stalk Celery, raw (thinly sliced)
1/4 cup Pine nuts
1/4 cup, slivered Almonds
1 large White onions (thinly sliced)
16 ounces Boneless, skinless chicken thighs (cut into thin strips)
1 Tbsp. Paprika
1/2 tsp.. Ground cumin
1/4 tsp. Ground cinnamon
1/8 tsp. Cayenne pepper (optional)
1/4 tsp. Salt
1 to taste Black pepper
2 small whole (2-2/5 inch dia) Tomatoes (coarsely chopped)
3/4 cup Water
1/4 cup, packed Raisins
2 cup Water
1 cup Couscous, dry (or gluten-free couscous)
1 tsp. Sesame oil


Place the olive oil in a large skillet over medium heat. Add the celery, pine nuts and almonds and cook for about one minute.

Add the onion and cook for about 5 minutes, stirring frequently.

Add the chicken thighs and cook, stirring frequently, for about two minutes. Add the paprika, cumin, cinnamon, cayenne, salt and pepper and cook for about 3 more minutes.

Add the tomatoes, raisins and 3/4 cup water. Reduce the heat to low and cook for about 20 minutes, stirring occasionally.

After the chicken has cooked for about 20 minutes place the 2 cups water and salt in a medium sauce pan over high heat. When the water boils, add the couscous, stir and remove the pan from the heat. Cover and let stand about two minutes. Using a fork, fluff the cooked couscous and then add the sesame oil. Stir well.

Serve the chicken over the couscous.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a remarkably simple recipe for one with so much flavor. The combination of spices is typical of the region but offers such a rich, savory and warm meal that it’s almost like this is comfort food. These are the spices that have influenced so much cooking in the Americas including the Caribbean, Creole and Cajun food as well as Mexican and Southwestern cuisine.

I love it that you can now more easily find boneless, skinless chicken thighs. These are almost as lean as chicken breasts but I love dark meat and its rich flavor. Best of all they’re about half the price of boneless chicken breasts.

"There are pockets of great food in Spain, but there are also pockets of very mediocre food in Spain, and the same in Morocco and the same in Croatia and the same in Germany and the same in Austria."

Mario Batali, Chef