Moroccan Chicken with CousCous

Apr 26, 2005 by tactical_grace | 2 Comments| Share it:   



5 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

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  • 4 chicken thighs - skinned
  • A pinch of saffron (or alternatively 1 tsp/5ml of turmeric)
  • Half a chicken stock cube
  • 2 tbsp / 30ml olive oil
  • 1 small onion
  • Half a red bell pepper
  • 2 cloves of garlic
  • 1 tsp / 5ml ground cinnamon
  • 2 tbsp / 30ml honey
  • 0.5 tsp / 2.5ml mild chili powder (or more if you like it spicy, I use 1 tsp/5ml)
  • Juice of 1/2 a lemon
  • 100g (3.5 ounces) of cous cous
  • Salt and freshly ground black pepper

Step 1

Crumble the half a stock cube into a measuring jug and add the saffron (or turmeric).


Step 2

Pour in 300ml/half a pint/10 ounces of boiling water and leave to one side.


Step 3

Peel and finely chop the onions and garlic, and de-seed and chop the bell pepper into roughly 1 inch squares.


Step 4

Don't forget the easiest way to peel the garlic is to place your knife flat on the clove and smack it (not too hard) with the base of your palm.


Step 5

Skin the chicken thighs if they are not already, and season them with the salt and pepper. Wash your hands after handling raw chicken!


Step 6

Heat the olive oil over a medium-low heat in a large frying pan or saucepan. Add the chicken thighs, being careful of spitting oil. You might want to wear an oven glove to avoid getting burnt by the oil, as I found it can spatter quite a bit.


Step 7

Cook the chicken for 5-10 minutes, turning occasionally, until golden brown.


Step 8

Add the onions, garlic, and bell pepper (again, not shown because I'm a moron and forgot to use it) to the pan.


Step 9

Cook for a further 5 minutes, stirring occasionally, until the onions are translucent.


Step 10

Add the cinnamon, chili powder, chicken stock, and honey.


Step 11

Bring to a simmer (i.e. barely boiling),


Step 12

cover (my frying pan doesn't have a lid so I used a pizza tray thing), and cook for 15 minutes.


Step 13

While the chicken is cooking, make your cous cous (about 100g / 3.5 ounces of the dried stuff, i.e. roughly enough for 2 people) according to the instructions on the packet, and leave in a covered saucepan/bowl to keep warm (not over heat, though).


Step 14

Once the chicken is cooked (check inside to see if the juices are clear, if so the chicken is done)


Step 15

remove the thighs from the pan and keep warm. I put them in with the cous cous.


Step 16

Raise the heat under the frying pan to boil the sauce, and reduce it by about a 1/3. This will take 4-5 minutes and you should notice the sauce become thicker and more syrupy.


Step 17

Mix the lemon juice into the sauce, and serve.

Now that you have learned how to make moroccan chicken with couscous, please be sure to view these other chicken recipes. Also, you will love these Moroccan recipes.


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user does not have an avatar w00fdawg

Jun 04, 2008

I have made this recipe a few times now, and it goes down a treat every time, thanks for adding it. I have remembered to add the pepper every time thus far!

What I have done sometimes, if I have to go out in the afternoon, is prepare the recipe up to where it would normally simmer, and then transferred it to the slow cooker so it can cook for a long time while I am away, I put the frying pan in the oven to avoid washing it! Then I fish the chicken out of the slow cooker, put it with the couscous as in the recipe, and pour back the liquid, veggies etc back into the frying pan to thicken as in the recipe. It’s one more pan, but handy if you are out for a long time and want everything ready when you get home.

Thanks again for this tasty and easy recipe.

user does not have an avatar Philip Cottler

Nov 08, 2010

Looks Delicious! I greatly love the recipe. wink

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