Description
Savor the rich and aromatic flavors of North Africa with this One-Pot Moroccan Chicken Couscous recipe. Tender marinated chicken thighs are seared and simmered with a medley of vibrant vegetables and fragrant spices, then complemented by fluffy, perfectly steamed couscous. This wholesome and hearty dish is an effortless, all-in-one meal perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
Chicken Marinade
- 500 g chicken thighs (without the skin)
- 2 tbsp Ras el Hanout (Moroccan Spice Mix)
- 1 tsp paprika (smoky preferred, can use sweet or spicy)
- 2 tbsp olive oil
- 1 tbsp lime or lemon juice (or cider vinegar)
Vegetables & Legumes
- 500 ml water
- 250 g pumpkin (or butternut squash), cut into large cubes
- 150 g chickpeas (canned or pre-cooked)
- 5 carrots, sliced lengthwise in half
- 1 yellow onion
- 1 zucchini, cut into big sticks
- 2 garlic cloves, minced
- Salt and pepper (to taste)
Couscous
- 250 g quick couscous (precooked)
- 1 tbsp olive oil
- Salt (to taste)
Instructions
- Marinate the Chicken: Combine chicken thighs with Ras el Hanout, paprika, olive oil, and lime or lemon juice in an airtight container. Mix thoroughly to coat the chicken evenly with the spices and oil. Refrigerate and let it marinate for 1 hour to infuse the flavors deeply.
- Sear the Chicken and Onion: Heat olive oil in a large skillet or pot over high heat. Add the marinated chicken thighs and chopped yellow onion, sautéing until the chicken is browned on both sides and the onion softens, which builds rich flavor foundation.
- Add Water and Vegetables: Pour in 500 ml of water and use a wooden spatula to deglaze the pan by scraping up any browned bits stuck to the bottom. Layer the carrot halves and pumpkin cubes on top of the chicken. Scatter the minced garlic over the vegetables. Cover the pot and allow everything to simmer gently for 20 minutes, enabling the chicken to cook through and the vegetables to soften.
- Add Zucchini and Chickpeas: Ten minutes before the cooking time is up, add the prepared zucchini sticks and chickpeas into the pot. Cover again and continue simmering, letting the zucchini cook just until tender and the chickpeas warm through.
- Prepare the Couscous: In a tajine pot or a large covered bowl, combine the couscous with olive oil and salt. Use your hands to mix thoroughly, ensuring each couscous grain is coated with oil for fluffy texture.
- Combine and Steam Couscous: Carefully transfer the cooked chicken and vegetable mixture along with all the flavorful liquid to the couscous. The liquid should just cover the couscous. Cover the container and let it stand undisturbed for 10 minutes to allow the couscous to absorb the savory broth and swell to tender perfection.
- Serve: Fluff the couscous gently with a fork and serve the chicken and vegetables atop or mixed in. Enjoy the vibrant colors and complex Moroccan spices in every bite.
Notes
- This dish combines marinated chicken, colorful vegetables, and fluffy couscous in one pot for minimal cleanup and maximal flavor.
- Ras el Hanout is a key Moroccan spice blend; if unavailable, use a mix of cumin, coriander, cinnamon, turmeric, and ginger as a substitute.
- Adjust the water quantity to ensure couscous cooks properly without drying out; add more if necessary during simmering.
- Using quick or pre-cooked couscous speeds up prep — for traditional couscous, allow extra steaming time.
- Serve with fresh herbs like cilantro or parsley and a squeeze of lemon for added brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 594
- Sugar: 8 g
- Sodium: 137 mg
- Fat: 27 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 62 g
- Fiber: 9 g
- Protein: 27 g
- Cholesterol: 98 mg
