How to make Moroccan Couscous Chicken with Chef John Beilfuss!

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and are often less expensive.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a higher-protein alternative, while rice is a budget-friendly staple.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add tartness, while apricots are often cheaper.

Heat a Dutch oven until hot and add a little olive oil.

Brown the chicken thighs in the hot oil until browned on both sides.

Add crushed tomatoes, chicken stock, chopped onion, carrots, butternut squash, minced garlic, and seasoning blend (cumin, salt, cayenne pepper, and cinnamon sticks) to the pot; stir well.

Bring the mixture to a simmer, then reduce heat to low and cover; cook for about 1 hour.

After an hour, uncover the pot and add the drained garbanzo beans and couscous; stir well.

Turn off the burner, cover the pot, and let it sit for about 5 minutes.

After 5 minutes, stir in cilantro to taste.

Plate the dish by using a mold or bowl to shape the couscous mixture, then top with additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens