Moroccan-Spiced Chicken Skillet

Name: Moroccan-Spiced Chicken Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 1 tablespoon olive oil; 1 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces); 0.5 cup yellow onion (chopped); 2 clove garlic (minced); 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.25 teaspoon smoked paprika; 0.25 teaspoon turmeric powder; 14.5 ounce diced tomatoes (undrained); 0.75 cup chicken broth; 1 cup chickpeas (rinsed and drained); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup couscous (uncooked); 0.25 cup fresh parsley (chopped)

A fragrant chicken and vegetable skillet dish simmered in a gently spiced tomato broth, served alongside fluffy couscous and fresh parsley for a delightful meal.

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 2
Cuisine: Moroccan
Difficulty: Medium
Cost: $5.28/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
0.5 cup yellow onion (chopped)
2 clove garlic (minced)
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon smoked paprika
0.25 teaspoon turmeric powder
14.5 ounce diced tomatoes (undrained)
0.75 cup chicken broth
1 cup chickpeas (rinsed and drained)
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup couscous (uncooked)
0.25 cup fresh parsley (chopped)

Instructions

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 5 to 7 minutes, browning on all sides. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped yellow onion to the skillet and cook for 3 to 4 minutes until softened. Add the minced garlic, ground cumin, ground coriander, smoked paprika, and turmeric powder, cooking for 1 minute until fragrant.
Stir in the canned diced tomatoes and chicken broth. Bring to a simmer. Return the chicken to the skillet, then stir in the chickpeas, salt, and black pepper. Cover and simmer for 15 to 20 minutes, or until the chicken is cooked through.
While the chicken simmers, prepare the couscous according to package instructions, typically by pouring 1 cup boiling water over 1 cup couscous, covering, and letting it sit for 5 minutes.
Once chicken is cooked and couscous is ready, stir the fresh parsley into the chicken skillet.
Serve the Moroccan-Spiced Chicken Skillet over the fluffy couscous.

Notes

To add a touch of sweetness and depth, you can stir in 1 tablespoon of raisins or chopped dried apricots during the last 5 minutes of simmering.

Nutrition (per serving)

Calories: 675
Protein: 52.8 g
Carbohydrates: 65.5 g
Fat: 23.3 g
Fiber: 12.8 g
Sodium: 1205 mg
Saturated Fat: 4.1 g
Sugar: 12.1 g
Cholesterol: 152 mg