Moroccan Chicken & Couscous with Raisins and Slivered Almonds

Moroccan Chicken and Couscous - My Yellow Farmhouse.com

When my husband & I lived in Malta we had a dear Libyan friend who had a Moroccan housekeeper who was a fabulous cook.  This recipe for Moroccan Chicken & Couscous with Raisins and Slivered Almonds tastes very, very much like the chicken and couscous my friend’s housekeeper used to prepare, although she used to add some turnip and, at times, green beans.  (She also used a couscousiere -  which I’ll talk about another time….)

This dish is easy and quick to prepare, and the flavors are subtle and delicious.  You may be surprised by how tender the chicken thighs become in 30 minutes!  The chicken and veggies can be made a day ahead and gently warmed while you prepare the couscous with raisins and slivered almonds right before serving.

Feel free add whatever type of vegetables you wish – just make sure the pieces are small enough to cook in about 30 minutes.  (Next time I make this, I’m going to add some – fully cooked – chickpeas.)

++  I love reading your comments/suggestions etc.  To comment,  scroll down past the recipe.

Ingredients              Serves between 4 – 5           Cooks on top of the stove

  • 8 chicken THIGHS – skin removed – seasoned with salt & pepper
  • olive oil
  • 1 large onion, cut into chunks
  • 4 – 6 large carrots, cut into 1/2′ slices -  OR – 1/2 lb. baby carrots, cut lengthwise   (If you decide to add other vegetables, reduce the amount of carrots.)
  • 2 tsp. paprika
  • 1 tsp. ground ginger
  • 1/4 tsp. turmeric
  • 1/8 tsp. cinnamon
  • 1 cup chicken broth – OR – 1 cup water and 1 Knorr bouillon cube.   (If using another type of bouillon cube, use two cubes !!)
  • juice of 1 lemon -  or – 3 Tbs. bottled lemon juice    (You can also cut the lemon into wedges and add it like that.   I have NOT…. I’m afraid of the bitterness of the lemon peel….)

 Ingredients for the Couscous

  • Use any brand of couscous you wish – just prepare enough for about 5 servings.  (I used one box of Near East – Original Plain, which makes 5 servings,  and just followed the directions.)
  • Instead of water, use the same amount of chicken broth.  (I used College Inn Chicken Broth.)
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 1 Tbs. butter

Directions for Preparing the Chicken Thighs

Add about 2 Tbs. olive oil to a large saucepan which has a lid – or Dutch Oven.  Lightly brown 4 chicken thighs over medium heat. Repeat with the last 4 chicken thighs, adding a bit more olive oil if necessary.  Set chicken thighs aside.  ++ Don’t brown the chicken too much – you don’t want to toughen it.    ++ Don’t worry if some bits of chicken stick to the bottom – those ‘bit’s will just add flavor to the dish.

Add 1 onion, cut in to chunks, and cook for 3 minutes.

Add carrots – cook for 2 more minutes.

Add 2 tsp. paprika, 1 tsp. ground ginger, 1/4 tsp. turmeric and 1/8 tsp. cinnamon.  Cook, stirring, for 1 minute.

Pour in chicken broth – OR – hot water and bouillon cube.

Add the lemon juice – OR – 1 lemon cut into wedges.

Place the 8 chicken thighs into the pot.

Moroccan Chicken and Couscous - My Yellow Farmhouse.com

Bring to a boil.  Lower heat to a simmer.

Cover pan and simmer for about 30 minutes, turning chicken at intervals.

++ About 10 minutes before chicken is finished – prepare the couscous.  (See ingredients list above.)  

Moroccan Chicken and Couscous - My Yellow Farmhouse.com

That’s it !  Your family and friends…. and maybe even your kids…. will be impressed — Enjoy!

Moroccan Chicken and Couscous - My Yellow Farmhouse.com

22 thoughts on “Moroccan Chicken & Couscous with Raisins and Slivered Almonds

  1. I am woefully behind reading and commenting on everyone’s blogs but, seeing this one in my inbox, I just had to check it out, Cecile. Tonight I prepared a chicken dish made with harissa and served it with couscous. Though different from the delicious meal you prepared — and not nearly as authentic — both contain some of the same flavors. I’m kicking myself, though, for leaving raisins out of my dish. I forgot. It’s such a drag getting old! Anyway, great dish and one that I have to mak ! Thanks for sharing another of your recipes with us.

    • As always, you are so sweet & thoughtful John. The original recipe called for currants in the couscous but raisins are a good substitute and give the dish a little hint of sweetness.
      On another note – I’m always amazed by all the comments your posts get!! As you know, I don’t get lots of comments – and I’m concerned that, since I’ve changed my ‘theme’ recently, people won’t even know there’s a place to comment ’cause the comments section is waaaay down at the end – in a whole other section. I might start posting some kind of phrase to let people know the comment section ‘follows’…. I wish we could combine ‘themes’ !! ; o )

  2. What a bright, happy and delicious looking dish, Cecile! I love that you were inspired by your experience in Malta. Moroccan food is something I really love and hardly ever get. Your flavors here are so enticing and your recipe sounds so easy…I really may have to give this one a try soon. I particularly love that this cooks in 30 minutes, which is perfect for my hectic schedule right now. Thanks for sharing!

  3. I can only imagine!! I went back to school when my twin sons were eight – I got a 2nd Associates in RI, then we moved to NYC – where I got my undergrad. in English Lit., then we moved outside of Philly, where I got my M.Ed. – It’s A LOT of work… I, too, haven’t been posting or even keeping up with other people’s posts lately – but now that it feels like spring – I’m ready to dive back in!! Tell me, what are you studying?

  4. You made me laugh yet again!! I, too, don’t always like raisins but I do in this dish. Like you said, you could always add some other type of fruit such as chopped dried apricots or even dried pineapple – or – no fruit as all, as you also mentioned!! And thanks again for making me laugh!!

  5. This meal sounds really delicious and I love eating chicken thighs. They taste very different from other cuts of chicken. I love the short time it takes to make the chicken (easy is my 2014 magic word) . I want to cook without stress. This would go well with steamed white rice too or some sticky rice. Lovely! have a nice Sunday.

  6. I really, really like this dish – and I wish I had more adventurous friends here in Western Mass. !! I hope that you, too, have a great Sunday. I’m going to spend the day with two of my four grandchildren – we’re going to make banana bread (which I might post !) and play — and do crafts!! I always plan more than we actually have time to do….. ; o )

  7. Thanks!! The Moroccan Chicken was really tasty.
    Right now I’m so far behind with both my blog and my ‘following’…. I’m actually in N. Carolina at the moment – ‘one week in’ on a three week driving vacation. I left Massachusetts a week ago and my next stop is Macon, Georgia for the end of the Cherry Blossom Festival & the Allman Brothers band museum. I plan to visit family/friends in Florida – first on the Gulf Coast, then on the Atlantic – then I’ll see more ‘stuff’ as I head north again. (I have a recipe to post… but haven’t done it yet.)

  8. You know it’s been so long since I had couscous for a meal. The one you’ve made here makes my mouth water. I can imagine ladling some chicken stew on the bed of couscous and serving it at lunch time. I tend to eat more at lunch time. Thanks for sharing such a great combination of food!

  9. Hi Liz !! What a great idea to ladle some chicken stew over the cousous. If I get going and finally cook some chicken in my Algerian ‘cooking thing’ (blanking out on the name – oh .. a Tangine) that would be delicious served over this rice too. (My brain is a bit foggy. I’ve had a lot happen in the last few weeks… including a friend who died in a car accident two days ago. I’m planning to make the family a nice meal, which I hope to post… Again… with some much happening… I haven’t posted in ages & I miss not only the posting but friends such as you!)

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