Moroccan spiced Chicken with Sumac and Date Couscous. This easy one-pot wonder uses succulent chicken thighs, flavoured with Moroccan spices, warming harissa paste and dates for a spicy-sweet taste. Remove and put in a large baking dish with the dry couscous. Serve sprinkled with the remaining zest and. This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week. Today we're going to Morocco with all these exotic spices, fluffy couscous, and perfectly plump golden raisins.

Did I mention you can make it all in one. Upgrade your chicken dinner with this spicy Moroccan-Spiced Chicken and Couscous recipe. By The Good Housekeeping Test Kitchen. You can cook Moroccan spiced Chicken with Sumac and Date Couscous using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Moroccan spiced Chicken with Sumac and Date Couscous

It's 4 of chicken breasts, thickly sliced across the grain of the meat.
It's 1 tsp of ground Cinnamon.
You need 2 tsp of ground Cumin.
It's 1/2 tsp of Chilli flakes, or equivalent.
It's 2 tbsp of Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil.
It's 1 tsp of Sumac (optional).
Prepare 1 tsp of Harissa (optional).
You need 1 tbsp of Honey, warmed until runny.
It's 1 tbsp of Lemon juice.
You need 1 tin of chopped tomatoes.
It's 1/2 pt of hot stock.
It's Half of a pack of green Beans, cut into pieces.
You need of Vegetable oil.
It's 4 handfuls of couscous.
You need of Rind and juice of 1 lemon.
It's 1 handful of chopped dates (optional) Raisins or Sultanas also work well.
It's 1 tsp of Sumac (optional).
You need 1/2 tsp of Chilli flakes or similar equivalent.
It's 1 tsp of Dried parsley.
It's 1 tbsp of Olive oil.
Prepare of Salt, Pepper.
Prepare of Fresh Parsley, chopped.
Prepare of Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family).

A nicely flavored couscous from The New Vegetarian Epicure. Posted for ZWT III, North Africa and the Middle East. Remove the pan from the heat an leave it covered for another couple of minutes. This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date!

Moroccan spiced Chicken with Sumac and Date Couscous instructions

Mix the cumin, cinnamon, sumac, harissa, garlic oil or garlic and oil, lemon juice, honey and chilli flakes together in a bowl. Place chicken into the spice mix and coat each piece thoroughly. Put aside to marinate..
Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Add couscous and mix together. Pour boiling water over the couscous until it is about half a centimetre above the level of the couscous. Stir with a fork and set aside in a warm place to swell..
Heat a large frying pan and add some vegetable oil to lightly coat the surface. Add the pieces of marinated chicken and cook without moving the pieces for a few minutes until well browned, almost charred. Turn over and repeat the process. Cook in batches to avoid overcrowding which will cause the chicken to boil and become tough and pallid. It’s also very important NOT to move meat around when cooking otherwise it won’t brown properly..
Once the chicken is all cooked, return it all to the pan and add the hot stock and stir to de-glaze the pan, followed by the tomatoes. Stir and bring to a simmer..
Lightly boil the beans in salted water in a separate pan until all dente..
Add the beans to the chicken and stir. Cook for 20 minutes on a low / medium heat to reduce the sauce. Check flavour and season..
Zap the couscous in the microwave for 1 minute if it’s got too cool..
Serve the chicken and couscous along with a sprinkling of chopped Parsley. A few toasted Almond flakes makes a good addition if you have them. We always have some extra green veg with ours for added nutrients..

Give your next chicken stew a Moroccan twist with this Moroccan chicken stew with couscous. Hearty, wholesome chicken and chickpeas in spicy tomato gravy served over couscous. Now, add the spices - coriander, cumin. It's a mix of sweet and spicy, smoky and crunchy, and best of all it couldn't be simpler to prepare. Season all over with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).