Slow-Braised Moroccan Chicken with Herbed Couscous and Roasted Root Vegetables

Tender chicken thighs slow-braised in aromatic Moroccan spices, served with fluffy herbed couscous and a medley of sweet roasted root vegetables.

• Prep: 25 min
• Cook: 1 hr 40 min
• Total: 2 hr 5 min
• Servings: 6
• Cuisine: Moroccan
• Difficulty: Medium

Dietary

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

Tags

• comfort food
• fresh
• savory
• slow cooker

Ingredients

• 2 pound chicken thigh (boneless, skinless)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon cayenne pepper
• 1.5 cup chicken broth
• 14.5 ounce diced tomatoes (undrained)
• 0.5 cup dried apricots (chopped)
• 1 pound carrots (peeled, chopped)
• 1 pound parsnips (peeled, chopped)
• 1 sweet potato (medium, peeled, cubed)
• 3 tablespoon fresh parsley (chopped)
• 3 tablespoon fresh cilantro (chopped)
• 2 cup dry couscous
• 2 cup water
• 1 teaspoon salt (divided)
• 0.75 teaspoon black pepper (divided)

Instructions

1. Season the chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the chicken thighs on all sides for 3-4 minutes per side. Remove chicken and set aside.
3. Add the chopped yellow onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic, ground cumin, ground coriander, ground ginger, ground cinnamon, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly until fragrant.
4. Pour in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Return the chicken thighs to the pot. Stir in the chopped dried apricots, carrots, parsnips, and sweet potato. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 60-90 minutes, or until chicken is very tender and vegetables are soft.
6. While the chicken is braising, prepare the herbed couscous. In a medium bowl, combine 2 cups dry couscous with 2 cups boiling water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and let stand for 5 minutes, then fluff with a fork.
7. Stir 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh cilantro into the cooked couscous.
8. Once the chicken is ready, stir the remaining 1 tablespoon fresh parsley and 1 tablespoon fresh cilantro into the braised chicken. Taste and adjust seasoning as needed.
9. Serve the slow-braised Moroccan chicken and vegetables over the herbed couscous.

Notes

Leftovers store well in an airtight container for up to 3 days in the refrigerator.

Nutrition (per serving)

• Calories: 485
• Protein: 38.2 g
• Carbohydrates: 54.1 g
• Fat: 15.6 g
• Fiber: 9.5 g
• Sodium: 780 mg
• Saturated Fat: 4.1 g
• Sugar: 19.3 g
• Cholesterol: 105 mg