One Pan Moroccan Chicken and Couscous
If you’re on the lookout for a dish that combines vibrant flavors with minimal cleanup, you’re in for a treat! This One Pan Moroccan Chicken and Couscous is not only a feast for the eyes but also a delightful blend of spices and textures. The juicy chicken, tender vegetables, and fluffy couscous come together beautifully in one pan, making this meal perfect for weeknight dinners or special occasions. Let’s dive into the details of this delicious recipe!
Why This One Pan Moroccan Chicken and Couscous Stands Out
This dish stands out for several reasons. First and foremost, the combination of spices—ground cumin, coriander, and cinnamon—creates an aromatic experience that transports you straight to the heart of Morocco. The dried apricots add a touch of sweetness, while the fresh herbs brighten everything up. Plus, the convenience of cooking everything in one pan means less time scrubbing dishes and more time enjoying your meal. It’s a flavorful, wholesome, and satisfying dish that will impress your family and friends alike!
The Ingredient Lineup
- 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
- 3 Tbsp olive oil, divided
- 1 tsp ground cumin, divided
- 1/2 tsp ground coriander, divided
- 1/2 tsp ground cinnamon, divided
- Salt and freshly ground black pepper, to taste
- 1 large red bell pepper, cored and chopped (1 1/2 cups)
- 3/4 cup chopped red onion
- 1 1/2 cups matchstick carrots
- 1 Tbsp minced garlic (about 3 cloves)
- 1/4 tsp turmeric
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup chopped dried apricots or golden raisins
- 1 cup dry Moroccan couscous
- 2 Tbsp fresh lemon juice
- 1/2 cup Fisher sliced almonds
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh mint
Prep & Cook Tools
- Large skillet – This is your main cooking vessel, so choose one with a lid.
- Cutting board and knife – For all your chopping needs.
- Measuring cups and spoons – Precision is key for a perfect dish.
- Wooden spoon – Ideal for stirring everything together without scratching your skillet.
One Pan Moroccan Chicken and Couscous, Made Easy
Step 1: Sauté the Chicken
In your large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the diced chicken pieces with salt, pepper, and 1/2 teaspoon of ground cumin. Once the oil is shimmering, add the chicken to the skillet. Sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 2: Cook the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped red onion, bell pepper, and matchstick carrots. Sauté for about 5 minutes, or until the veggies start to soften. Stir in the minced garlic, turmeric, and the remaining spices (1/2 teaspoon each of cumin, coriander, and cinnamon). Cook for an additional minute, allowing the spices to bloom.
Step 3: Combine Ingredients
Return the cooked chicken to the skillet and mix everything well. Pour in the low-sodium chicken broth and add the chopped dried apricots or golden raisins. Bring the mixture to a simmer, allowing the flavors to meld together.
Step 4: Add the Couscous
Once the broth is simmering, stir in the dry Moroccan couscous. Remove the skillet from the heat, cover it with a lid, and let it sit for about 5 minutes. This allows the couscous to absorb the broth and become fluffy.
Step 5: Finish with Fresh Ingredients
After 5 minutes, remove the lid and fluff the couscous with a fork. Drizzle with fresh lemon juice and toss in the sliced almonds, chopped cilantro, and mint. Mix until everything is well combined.
Spring to Winter: Ideas
- For a spring twist, add fresh peas or asparagus.
- In the winter, consider adding roasted butternut squash for warmth and sweetness.
- Pair this dish with a side of Moroccan Spiced Carrots for a complete meal.
- To lighten things up, serve the One Pan Moroccan Chicken and Couscous over a bed of greens.
What I Learned Testing
While testing this recipe, I discovered the importance of seasoning at every step. Each layer of flavor builds on the last, making the final dish much more complex and delicious. I also found that letting the couscous sit in the broth off the heat really allows it to soak up all those lovely spices and flavors!
Meal Prep & Storage Notes
This One Pan Moroccan Chicken and Couscous is perfect for meal prep! You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of chicken broth or water to prevent the couscous from drying out. This dish also freezes well; just ensure it’s in a freezer-safe container. Thaw overnight in the fridge before reheating.
Quick Questions
Can I use another type of chicken?
Absolutely! You can use bone-in chicken thighs or drumsticks, but adjust the cooking time accordingly to ensure they’re fully cooked through.
What if I can’t find Moroccan couscous?
If Moroccan couscous isn’t available, you can substitute it with regular couscous or even quinoa for a gluten-free option.
Can I add more vegetables?
Definitely! Feel free to add vegetables like zucchini, eggplant, or even spinach for added nutrition and flavor.
Is this dish spicy?
This recipe is not spicy, but you can add a pinch of cayenne pepper or crushed red pepper flakes if you prefer a little heat!
Reader Favorites
- Cilantro Lime Rice – A fresh and zesty side that pairs wonderfully with Moroccan flavors.
- Moroccan Spiced Carrots – A perfect complement to the sweetness in this dish.
Save & Share
This One Pan Moroccan Chicken and Couscous is sure to become a staple in your meal rotation. With its vibrant colors and aromatic spices, it’s not just a meal; it’s an experience. Perfect for cozy dinners or impressing guests, this dish is as versatile as it is delicious. Don’t forget to share your creations and experiences with us! Happy cooking!
One Pan Moroccan Chicken and Couscous
Ingredients
Equipment
Method
- In your large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the diced chicken pieces with salt, pepper, and 1/2 teaspoon of ground cumin. Once the oil is shimmering, add the chicken to the skillet. Sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped red onion, bell pepper, and matchstick carrots. Sauté for about 5 minutes, or until the veggies start to soften. Stir in the minced garlic, turmeric, and the remaining spices (1/2 teaspoon each of cumin, coriander, and cinnamon). Cook for an additional minute, allowing the spices to bloom.
- Return the cooked chicken to the skillet and mix everything well. Pour in the low-sodium chicken broth and add the chopped dried apricots or golden raisins. Bring the mixture to a simmer, allowing the flavors to meld together.
- Once the broth is simmering, stir in the dry Moroccan couscous. Remove the skillet from the heat, cover it with a lid, and let it sit for about 5 minutes. This allows the couscous to absorb the broth and become fluffy.
- After 5 minutes, remove the lid and fluff the couscous with a fork. Drizzle with fresh lemon juice and toss in the sliced almonds, chopped cilantro, and mint. Mix until everything is well combined.
Notes
- This dish is perfect for meal prep and can be stored in an airtight container for up to 3 days.
- To reheat, add a splash of chicken broth to prevent the couscous from drying out.
- It also freezes well; thaw overnight in the fridge before reheating.
