Are you ready to take your taste buds on an exciting and flavorful journey to North Africa, all on a busy weeknight? This incredible, from-scratch Moroccan Chicken with a vibrant Cilantro Couscous is a stunning one-bowl meal that is absolutely bursting with the warm, aromatic spices and the wonderful sweet and savory flavors of a classic tagine, but is made incredibly easy and is ready in about 30 minutes.
This isn’t just another chicken recipe; it’s a guide to a truly special and sophisticated meal that is secretly simple. We’ll introduce you to the magic of the Moroccan spice blend ras el hanout, and show you how to create a stunning, bright green, and intensely herbaceous couscous. Using the brilliant shortcut of a rotisserie chicken, this is a wholesome, satisfying, and complete meal that will transport you to a bustling Marrakech market.
Table of Contents
Table of Contents
Recipe Overview: A Flavorful Trip to Morocco
What makes this Moroccan Chicken recipe so spectacularly delicious is its incredible, complex flavor profile that comes together with surprising speed. The heart of the dish is a quick, savory-sweet stew made with tender rotisserie chicken, sweet carrots, and golden raisins, all simmered in a broth that is deeply and aromatically spiced with ras el hanout. This beautiful stew is served over a bed of fluffy couscous that has been transformed into a vibrant and fresh side dish by tossing it with a homemade cilantro paste. It’s a stunning, healthy, and complete meal that is perfect for an adventurous weeknight dinner.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Aromatic Dish
This recipe uses a handful of fresh ingredients and one key spice blend to create its signature authentic flavor.
- The Star Spice (Ras el Hanout): This is the key to the authentic Moroccan flavor.
- What it is: Ras el hanout is a complex and aromatic North African spice blend. The name literally translates to “head of the shop,” which implies that it is the very best and most complex blend a spice merchant has to offer. It typically contains a warm and fragrant mix of spices like cumin, coriander, cinnamon, ginger, turmeric, allspice, and black pepper.
- An Easy Substitute: As the recipe notes, if you cannot find a pre-made ras el hanout blend, a good quality pumpkin pie spice is a clever and surprisingly good substitute in a pinch, as it shares many of the same warm “baking” spices.
- The Shortcut Chicken: Using about 3 cups of pre-cooked, shredded rotisserie chicken is a fantastic, time-saving shortcut that makes this a true 30-minute meal. It’s also the perfect way to use up any leftover cooked chicken or turkey.
- The Vibrant Cilantro Couscous:
- Couscous: A tiny pasta made from semolina that cooks in just 5 minutes, making it the perfect, quick base for our stew.
- The Cilantro Paste: This is a brilliant technique that elevates the entire dish! A simple paste made from a whole bunch of fresh cilantro, water, and olive oil is stirred into the hot, fluffy couscous. This creates a stunning green color and an intensely fresh, vibrant, and herbaceous flavor that perfectly cuts through the richness of the warm-spiced stew.
Step-by-Step to a Perfect Moroccan Chicken Dinner
This delicious, one-pot stew comes together in just a few simple stages.
Step 1: Build the Aromatic Stew Base
Step 1: In a medium Dutch oven or a large pot, heat 1 tablespoon of the extra-virgin olive oil over medium-high heat.
Step 2: Add the 2 thinly sliced small red onions and the 3 sliced carrots. Cook for about 4 minutes, until the onions have softened slightly.
Step 3: Add the 2 teaspoons of ras el hanout, the 1 tablespoon of finely chopped fresh ginger, and 1/2 teaspoon of kosher salt. Stir to coat the vegetables and let the spices cook for about 1 minute, until they are very fragrant.
Pro Tip: This step of “blooming” the spices in the hot oil is crucial! It awakens their essential oils and creates a much deeper and more complex flavor in your final dish.
Step 4: Add 3 cups of water to the pot and bring the mixture to a simmer. Cover the pot and let the vegetables cook for about 8 minutes, until the carrots are tender.
Part 2: The Vibrant Cilantro Couscous
While the stew is simmering, you can prepare the simple and delicious couscous.
Step 1: Prepare your 1 cup of couscous according to the directions on the package.
Step 2: In a food processor, purée 1 3/4 cups of the fresh cilantro, 2 tablespoons of water, and the remaining 1 tablespoon of olive oil until it forms a smooth, bright green paste.
Step 3: Once your couscous is cooked, fluff it with a fork and then stir in the prepared cilantro paste until all the grains are beautifully coated and have turned a vibrant green color. Cover the couscous to keep it warm.
Part 3: Finish the Stew and Serve
Step 1: Uncover the pot with the vegetables. Stir in the 3 cups of chopped rotisserie chicken and the 1/3 cup of golden raisins.
Step 2: Continue to cook the stew over medium-high heat for about 5 minutes, until the chicken is heated through and the raisins are plump and tender.
Step 3: Stir in the 1 tablespoon of honey and the remaining 1/4 cup of fresh cilantro.
To serve, spoon the fluffy, green cilantro couscous into shallow bowls. Top each serving with a generous ladle of the hot, fragrant Moroccan chicken and vegetable stew, and finish with a sprinkle of the toasted, sliced almonds.
The Best Easy & Flavorful Moroccan Chicken (30-Minute Meal!)
A quick and flavorful Moroccan-inspired chicken and couscous dish, perfect for a weeknight dinner. The recipe features a simple, fragrant stew made with red onions and carrots, seasoned with the Moroccan spice blend ras el hanout and fresh ginger. Pre-cooked rotisserie chicken and sweet golden raisins are simmered in the stew. The dish is served over a bed of herbed couscous, which is made by stirring a fresh cilantro paste into the prepared grains, and is finished with a garnish of toasted almonds.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small red onions, thinly sliced
- 3 carrots, halved crosswise and quartered lengthwise
- 2 teaspoons ras el hanout (or pumpkin pie spice)
- 1 (1-inch) piece ginger, peeled and finely chopped
- Kosher salt
- 1 cup couscous
- 2 cups packed fresh cilantro (about 1 large bunch)
- 3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
- 1/3 cup golden raisins
- 1 tablespoon honey
- 2 tablespoons toasted sliced almonds
Instructions
- Heat 1 tablespoon of olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots and cook for about 4 minutes, until the onions soften slightly.
- Add the ras el hanout, ginger, and 1/2 teaspoon of salt; stir to coat the vegetables. Add 3 cups of water and bring the mixture to a simmer.
- Cover the pot and cook for about 8 minutes, until the carrots are tender.
- While the vegetables are cooking, prepare the couscous according to the package directions.
- Make the Cilantro Paste: In a food processor, puree 1 3/4 cups of the cilantro with 2 tablespoons of water and the remaining 1 tablespoon of olive oil.
- Fluff the cooked couscous with a fork and stir in the cilantro paste. Cover the couscous to keep it warm.
- Uncover the pot with the vegetables and stir in the cooked chicken and the raisins. Continue cooking over medium-high heat for about 5 minutes, until the raisins are plump and the chicken is heated through.
- Stir in the honey and the remaining 1/4 cup of cilantro.
- Serve the chicken and vegetable mixture over the herbed couscous, and top with the toasted sliced almonds.
Notes
- This recipe is a quick weeknight meal, using shortcuts like pre-cooked rotisserie chicken and quick-cooking couscous.
- Ras el hanout is a complex Moroccan spice blend; the recipe suggests pumpkin pie spice as a potential substitute if it’s unavailable.
- The couscous is given a fresh, vibrant flavor by mixing in a homemade cilantro paste.
Storage and Make-Ahead Tips
This is a fantastic meal-prep recipe for a week of delicious and healthy lunches or dinners.
- Make-Ahead: You can get a head start on this recipe by preparing all your components in advance. The cilantro paste can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. You can also chop all your vegetables.
- Storage: Store any leftover stew and the couscous in separate, airtight containers in the refrigerator for up to 4 days.
- Reheating: You can reheat the stew gently in a saucepan on the stovetop or in the microwave. The couscous can be fluffed and reheated in the microwave as well.
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Creative Recipe Variations
- Make it a Vegetarian Dish: For a delicious and hearty vegetarian version, you can simply omit the chicken and add one 15-ounce can of drained and rinsed chickpeas to the stew along with the raisins. Be sure to use vegetable broth if the recipe calls for it.
- Use a Different Grain: If you’re not a fan of couscous, this fragrant stew is also absolutely fantastic when served over a bed of fluffy quinoa, brown rice, or for a low-carb option, cauliflower rice.
- Add a Spicy Kick: For a delicious, spicy-sweet flavor, you can add 1/2 teaspoon of your favorite harissa paste (a North African chili paste) or a generous pinch of cayenne pepper to the stew along with the other spices.
Enjoy Your Flavorful Trip to Morocco!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and exotic, satisfying flavors. This Moroccan Chicken with Cilantro Couscous is a testament to the power of a simple, from-scratch meal to transport your taste buds to another part of the world. It’s a rewarding and deeply satisfying recipe that is sure to become a new favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is ras el hanout, and what does it taste like?
Ras el hanout is a famous and complex spice blend from North Africa, particularly Morocco. The name literally means “head of the shop,” which implies that it is the very best and most aromatic blend that a spice merchant has to offer. There is no one single recipe, but it is typically a warm, rich, and fragrant blend that includes spices like cumin, coriander, cinnamon, ginger, turmeric, allspice, cardamom, and black pepper. It is not typically very spicy.
Q2: What is the best way to cook couscous so that it is fluffy and not gummy?
The key to perfect, fluffy couscous is to follow the 1:1 ratio of liquid to couscous and to let it steam, off the heat. Simply bring your liquid (in this case, 1 cup of salted water or broth) to a boil. Stir in your 1 cup of dry couscous, immediately cover the pot, and then remove it from the heat. Let it sit, covered and undisturbed, for 5 minutes. After 5 minutes, you can remove the lid and fluff the perfectly cooked grains with a fork.
Q3: Can I make this dish ahead of time?
Yes, this is a fantastic meal-prep dish! The best method is to prepare the stew and the cilantro couscous completely and store them in separate airtight containers in the refrigerator for up to 4 days. This will ensure that the couscous stays perfectly fluffy and doesn’t get soggy.
Q4: Can I use chicken breasts or thighs instead of a rotisserie chicken?
Of course! If you would like to use raw chicken, simply cut about 1 to 1 1/2 pounds of boneless, skinless chicken breasts or thighs into bite-sized pieces. You can brown the chicken in the pot first, before you add the onions and carrots.
Q5: What is the difference between Moroccan couscous and Israeli couscous?
Moroccan couscous, which is used in this recipe, is a very tiny, granular pasta. Israeli (or pearl) couscous is much larger, with small, perfectly round balls that have a chewier, more pasta-like texture. Both are delicious, but they are not interchangeable in recipes without adjusting the cooking method.