this is the fifth time i’ve made this meal, and it is as perfect and unexpected every time. the combination of spices are so bright and literally perfect.

i wish i could blog the smell as well as the photo. sometime in the future, that will be possible. but quite honestly, this is the best dish in my rotation, and it’s my go to for guests.

braised moroccan chicken with couscous | things i made today

guests that aren’t afraid of intensity. which are most of my guests, because they’re friends with me.

braised moroccan chicken with couscous | things i made today

Braised Moroccan Chicken with Couscous
Recipe type: Main Dish
Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • 7-8 chicken thighs (I used skinless/boneless, but you do not have to)
  • salt and pepper
  • 2 medium onions, diced
  • 1 tablespoons ginger, minced
  • 3 garlic cloves, minced
  • 1 tablespoon cumin
  • 1½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 cups chicken broth
  • 2 pinches saffron
  • 1 cup green olives
  • 3 tablespoons citrus-y marmalade or jam
  • 1⅓ cups dry israeli couscous
  • 2 tablespoons cilantro, chopped
Instructions
  1. Heat oil in a large dutch oven. Season chicken with salt and pepper. Add to dutch oven and brown on all sides. Remove chicken from pot.
  2. Add in onions and garlic and cook for 5 minutes. Add ginger, cumin, paprika, turmeric, and cayenne pepper. Mix well. Add chicken back into pot and cover with chicken broth. Add in saffron.
  3. Bring the pot to a boil, then reduce heat and cover. Simmer for 20 minutes. Enjoy the smell, it should be coming together. In another pot, cook couscous following the directions from the packaging.
  4. To the chicken pot, add in olives and marmalade and cook for another 10 minutes. Finally, remove chicken from pot, turn the heat on high, and reduce sauce for 10-12 minutes.
  5. Serve chicken and sauce on top of the couscous with some chopped cilantro. The chicken is so tender, it’ll fall apart on your fork, you’ll love it.

slightly adapted from food52.

*recipe rephotographed July 2013.

8 Comments

  • 03 / 20 / 14 / 9:37 pm

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  • 04 / 25 / 14 / 8:34 am

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  • 05 / 07 / 14 / 3:43 pm

    Thanks again for posting this delicious recipe! It’s the meal I always make when I’m trying to impress :)
    -Claire

    writes Claire HarleyReply
    • 05 / 07 / 14 / 3:59 pm

      Thank you! It’s my impress-the-guests meal too :).

      writes VickyReply
  • 05 / 07 / 14 / 4:01 pm

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  • 02 / 03 / 15 / 9:37 pm

    I make this recipe all the time, but I’m wondering if this could be adapted for a slow cooker. I’d like to serve it on Thursday, but I won’t have a lot of time to cook that night. I almost never use my crock pot, but it seems like this one could work, right?? Maybe prep through Step 3 and then let is simmer on low for a few hours?

    writes ClaireReply
    • 02 / 04 / 15 / 10:53 am

      I’ve never made it in a crockpot and am definitely not a crockpot expert, but I think you’re right. Perhaps add a little more broth? You’ll have to let me know how it turns out!

      writes VickyReply

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