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.

Easy & Flavorful Moroccan Chicken (30-Minute Meal!)

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/flavorful-moroccan-chicken/