Moroccan Chicken with Couscous
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied or divided by 2 and makes great leftovers.
Ingredients
| 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) |
| 1/2 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 |
| 1/4 tsp. Salt |
| 1 cup Couscous, dry (or gluten-free couscous) |
| 1 tsp. Sesame oil |
Instructions
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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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.