Juicy chicken thighs sear into a golden crust beside silky onions, fragrant garlic, sweet carrots, and fluffy couscous, while Morocco Infused Olive Oil Blend brings warm cumin, coriander, and saffron-like spice notes that round everything out beautifully. It is just right for a family dinner, a relaxed entertaining spread, or a cozy weekend supper, and it is the kind of dish people ask for again.
Moroccan Saffron Chicken with Morocco Blend Infused Olive Oil and Couscous
Ingredients
Equipment
Method
- 1. Pat the chicken thighs dry and season both sides with salt, black pepper, cumin, coriander, and cinnamon.
- 2. Heat the Morocco Infused Olive Oil Blend and butter in a large skillet over medium-high heat. Sear the chicken until golden on both sides, about 3 to 4 minutes per side, then transfer it to a plate.
- 3. Add the onion and carrots to the skillet and cook, stirring often, until the onion softens and turns translucent, about 5 minutes. Stir in the garlic, saffron, and tomato paste and cook for 1 minute.
- 4. Pour in the chicken broth and scrape up any browned bits from the pan. Return the chicken to the skillet, add the chickpeas and raisins, then bring the mixture to a gentle simmer. Cover and cook until the chicken is cooked through, about 15 minutes.
- 5. Stir the couscous into the skillet, cover, and remove from the heat. Let it stand for 5 minutes so the couscous steams and absorbs the broth.
- 6. Fluff the couscous with a fork, stir in the lemon zest, parsley, and cilantro, and spoon the chicken and vegetables over the top. Serve with lemon wedges.
Notes
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Let us know how it was!Recipe Tips
Toast the couscous lightly before adding the broth if you want a deeper nutty edge. Keep the chicken in a single layer while it browns so the surface stays golden. If the pan looks dry before the onions soften, add a small splash of broth to help lift the flavor from the skillet.
Serving Suggestions
Spoon the chicken and vegetables over the couscous so the broth soaks into every bite. Add lemon wedges on the side for a bright finish. A simple cucumber salad or roasted zucchini makes a fresh partner for the warm spice profile.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the couscous. Keep the lemon wedges separate until serving.
Variations
Swap chicken thighs for boneless chicken breasts if you want a leaner version, but reduce the simmer time so they stay tender. Add raisins or chopped dried apricots for a sweet-savory twist. You can also fold in spinach at the end for a little extra color.
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