Dutch Oven Braised Moroccan Spiced Chicken with Lemon Couscous

Name: Dutch Oven Braised Moroccan Spiced Chicken with Lemon Couscous
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Moroccan
Ingredients: 2 pound chicken thigh (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 can diced tomato (14.5 ounce, undrained); 1 can chickpea (15 ounce, rinsed and drained); 2 cup chicken broth; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1.5 teaspoon smoked paprika; 1 teaspoon ground ginger; 0.5 teaspoon turmeric powder; 0.5 teaspoon cinnamon; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup couscous (uncooked); 1.25 cup water; 1 tablespoon lemon juice; 2 tablespoon fresh parsley (chopped)

Tender chicken thighs slow-braised in a fragrant tomato-based sauce with warm Moroccan spices, served over light and fluffy lemon couscous.

Prep: 20 min
Cook: 55 min
Total: 1 hr 15 min
Servings: 5
Cuisine: Moroccan
Difficulty: Medium
Cost: $3.90/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Halal

Ingredients

2 pound chicken thigh (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 can diced tomato (14.5 ounce, undrained)
1 can chickpea (15 ounce, rinsed and drained)
2 cup chicken broth
1 tablespoon ground cumin
1 tablespoon ground coriander
1.5 teaspoon smoked paprika
1 teaspoon ground ginger
0.5 teaspoon turmeric powder
0.5 teaspoon cinnamon
1 teaspoon salt
0.5 teaspoon black pepper
1 cup couscous (uncooked)
1.25 cup water
1 tablespoon lemon juice
2 tablespoon fresh parsley (chopped)

Instructions

Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear chicken thighs for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
Add chopped yellow onion to the Dutch oven and sauté until softened, about 5 minutes. Stir in minced garlic, ground cumin, ground coriander, smoked paprika, ground ginger, turmeric powder, and cinnamon. Cook for 1 minute until fragrant.
Stir in 1 can diced tomatoes, 1 can rinsed and drained chickpeas, 2 cups chicken broth, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a simmer.
Return chicken thighs to the Dutch oven, nestling them into the sauce. Cover the Dutch oven and reduce heat to low. Simmer for 30-40 minutes, or until chicken is fork-tender.
While chicken simmers, prepare the lemon couscous. In a medium saucepan, bring 1 1/4 cups water to a boil. Remove from heat, stir in 1 cup couscous and 1 tablespoon fresh lemon juice. Cover and let stand for 5 minutes, then fluff with a fork.
Serve the braised Moroccan spiced chicken with its rich sauce over the lemon couscous. Garnish with chopped fresh parsley, if desired.

Notes

The complex spices in this dish develop beautifully. It tastes even better the next day, so it’s ideal for advanced meal prep. Adjust the spice level to your preference by adding a pinch of cayenne pepper with the other spices if you enjoy more heat.

Nutrition (per serving)

Calories: 480
Protein: 42.1 g
Carbohydrates: 45.8 g
Fat: 15 g
Fiber: 9.2 g
Sodium: 920 mg
Saturated Fat: 3.5 g
Sugar: 5.2 g
Cholesterol: 125 mg