Description
One-Pot Moroccan Chicken Couscous is a flavorful, aromatic dish combining marinated chicken thighs, a variety of colorful vegetables, and fluffy couscous. This wholesome North African-inspired meal is cooked in a single pot for convenience and layered with spices like Ras el Hanout and smoky paprika to deliver a warm, comforting dinner perfect for family gatherings.
Ingredients
Scale
Chicken and Marinade
- 500 g chicken thighs (skinless)
- 2 tbsp Ras el Hanout (Moroccan Spice Mix)
- 1 tsp smoky paprika (or sweet/spicy paprika)
- 2 tbsp olive oil
- 1 tbsp lime or lemon juice (or cider vinegar)
Vegetables and Other Ingredients
- 500 ml water
- 250 g pumpkin or butternut squash, cut into large cubes
- 150 g canned or pre-cooked chickpeas
- 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-cooking (precooked) couscous
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Marinate the chicken: Combine chicken thighs with Ras el Hanout, paprika, olive oil, and lime/lemon juice in an airtight container. Mix thoroughly and refrigerate for 1 hour to infuse flavor.
- Sauté chicken and onion: Heat olive oil in a large skillet or pot over high heat. Add the yellow onion and marinated chicken thighs, cooking until the chicken is browned on all sides.
- Simmer vegetables: Pour water into the pot, scraping the bottom to loosen any browned bits. Layer carrots and pumpkin cubes over the chicken along with minced garlic. Cover and simmer for 20 minutes to soften the vegetables.
- Add zucchini and chickpeas: Ten minutes before cooking ends, add zucchini sticks and chickpeas to the pot. Cover and continue simmering to blend flavors.
- Prepare couscous: In a tajine pot or large bowl with a lid, combine couscous, olive oil, and salt. Use your hands to mix and evenly coat the couscous with oil.
- Assemble couscous with chicken and veggies: Ensure water level in the pot remains just below the top of the chicken thighs, adding some water if evaporation occurs. Transfer the cooked meat, vegetables, and remaining liquid over the couscous to barely cover it. Cover and let it sit for 10 minutes so the couscous soaks up all the flavorful liquid.
Notes
- This recipe offers a quick, nutritious, and aromatic one-pot meal perfect for enjoying the essence of Moroccan cuisine at home.
- The use of quick-cooking couscous dramatically reduces total cooking time while absorbing vibrant flavors.
- You can substitute pumpkin with butternut squash or other winter squash varieties as preferred.
- Adjust the spice levels by selecting smoky, sweet, or spicy paprika to suit your taste.
- Maintaining the right water level is key to ensuring perfectly fluffy couscous.
Nutrition
- Serving Size: 1 serving
- Calories: 594 kcal
- 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
