60 Minute Braised Moroccan Chicken With Fluffy Cous Cous

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: chicken drumsticks

Drumsticks are often less expensive and still flavorful.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Raisins are more affordable and provide sweetness.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric gives color and flavor at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be homemade easily.

Heat vegetable oil in a large pan over high heat.

Season the pan with salt and pepper.

Cut chicken breasts into three pieces and add to the hot pan.

Sear the chicken until browned on both sides.

Chop onion, garlic, and ginger into small pieces.

Remove chicken from the pan and set aside on the lid.

Add onion, garlic, and ginger to the pan with the chicken drippings and a pinch of salt.

Add coriander, cayenne, turmeric, cumin, and smoked paprika to the pan and toast the spices.

Return the chicken to the pan and mix with the vegetables and spices.

Crumble saffron over the chicken.

Add preserved lemon rind and olives to the mixture.

Pour chicken stock into the pan until it reaches halfway up the chicken.

Bring to a boil for about 2 minutes, then cover and reduce heat to simmer for 5-8 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens