Chicken with Couscous Recipe
Description:
This Chicken with Couscous recipe is inspired by the flavors of Moroccan cuisine, delivering a tantalizing blend of spices and textures. Perfect for a hearty lunch or snack, it’s a dish that transports you to the vibrant streets of Morocco with every bite.
Ingredients:
- 2 tablespoons olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- 1 onion, finely chopped
- 4 carrots, sliced
- 3 celery ribs, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 cup couscous
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 2 tablespoons lemon juice
- 1/4 teaspoon pepper
Nutritional Information (per serving):
- Calories: 712.2
- Fat: 29.2g
- Saturated Fat: 6.9g
- Cholesterol: 138.1mg
- Sodium: 522mg
- Carbohydrates: 68.6g
- Fiber: 9.7g
- Sugar: 5.2g
- Protein: 42.3g
Recipe Yield: 4 servings
Cooking Times:
| Preparation | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 50 minutes | 1 hour 5 minutes |
Instructions:
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Heat the Oil: In a large pan, heat the olive oil over high heat until hot.
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Brown the Chicken: Add the chicken thighs and drumsticks to the pan. Cook, turning occasionally, until they are browned on all sides, approximately 10 minutes.
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Cook the Chicken: Reduce the heat to medium-low. Cover the pan and continue cooking the chicken for another 10 minutes, ensuring it is cooked through.
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Prepare the Vegetables: Remove the cooked chicken from the pan and set it aside on a plate. Drain off any excess fat and liquid from the pan. Add the chopped onion, sliced carrots, and chopped celery to the pan.
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Saute the Vegetables: Cook the vegetables over medium-high heat, stirring occasionally, until the onion is softened and translucent.
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Add Aromatics and Liquids: Stir in the minced garlic, water, couscous, drained garbanzo beans, quartered artichoke hearts, lemon juice, and pepper. Bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to medium-low. Place the cooked chicken on top of the couscous mixture in the pan.
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Cover and Cook: Cover the pan and let it simmer for another 20 minutes, or until the chicken is tender and thoroughly cooked.
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Serve: Serve the Chicken with Couscous hot, garnished with fresh herbs if desired. Enjoy the rich flavors and aromatic spices of this Moroccan-inspired dish!
Keywords:
Chicken Thigh & Leg, Chicken, Poultry, Grains, Moroccan, African, Kosher, Potluck, Weeknight, Stove Top, < 4 Hours
Recipe Notes:
- For added flavor, you can season the chicken with Moroccan spices such as cumin, coriander, paprika, and cinnamon before browning.
- Feel free to customize the vegetables according to your preference. Bell peppers, zucchini, or squash would also work well in this dish.
- If you prefer a vegetarian version, you can omit the chicken and add more vegetables or tofu for protein.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
