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Garden Infuzions

Moroccan Saffron Chicken with Morocco Blend Infused Olive Oil and Couscous

Golden chicken, saffron-scented couscous, sweet carrots, and tender chickpeas come together with the warm, aromatic character of Morocco Infused Olive Oil Blend for a dinner that feels bright, cozy, and full of flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: African, Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 3 tablespoons Morocco Infused Olive Oil Blend
  • 1 tablespoon unsalted butter
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 2 medium carrots cut into thin half-moons
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon saffron threads crushed
  • 2 tablespoons tomato paste
  • 2 cups low-sodium chicken broth
  • 1 cup couscous
  • 1 15- ounce can chickpeas drained and rinsed
  • 1/4 cup golden raisins
  • 1 lemon zested and cut into wedges
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Equipment

  • 1 Large skillet 12-inch preferred
  • 1 Cutting board for prep
  • 1 Chef’s knife for slicing vegetables
  • 1 set Measuring spoons for spices and oil
  • 1 set Measuring cups for broth and couscous
  • 1 Wooden spoon for stirring
  • 1 Fork to fluff couscous
  • 1 Plate for resting chicken

Method
 

Instructions
  1. 1. Pat the chicken thighs dry and season both sides with salt, black pepper, cumin, coriander, and cinnamon.
  2. 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. 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. 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. 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. 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

For the brightest flavor, finish with the lemon wedges right at the table. If the couscous seems too loose, let it sit covered for 2 extra minutes before fluffing. The chicken should be just cooked through and still juicy when it goes back into the pan.

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