Moroccan Chicken with Jeweled Couscous
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Bring the bold and vibrant flavors of North African cuisine to your table with this Moroccan Chicken! A rich, savory compound butter is tucked under the skin, allowing the spices to infuse into the meat while keeping it super juicy and tender. Paired alongside quick-cooking Jeweled Couscous, this stunning dish is a complete meal that’s perfect for a weeknight!
Why This Recipe is a Keeper!
Inspired by North African cuisine, this Moroccan chicken recipe highlights the region’s signature aromatic flavors. Traditional spices like cumin and coriander, combined with fresh herbs such as cilantro and parsley, create a fragrant compound butter that infuses the chicken with rich, layered taste. The chicken serves as the perfect centerpiece atop jeweled couscous, for a bright, colorful array of flavors and textures.
This Moroccan chicken recipe is:
- A stunning presentation! Jewel-toned couscous and golden, spice-kissed chicken, layered with warm Moroccan flavors that’s special enough for company but simple enough for a weeknight.
- Juicy and tender! Using bone-in, skin-on chicken breasts and a generous amount of compound butter helps prevent the chicken from drying out as it bakes.
- Flavorful! Aromatic North African spices like cumin, coriander, and turmeric, along with fresh herbs, infuse this dish with warm, vibrant flavor.
- Hearty and delicious! The tender chicken is served with colorful jeweled couscous, creating a delicious contrast of flavors and textures.
- Make-ahead-friendly! Make the butter a day or two in advance and store it in the refrigerator, or freeze it for extended storage. The chicken can also be prepped in advance, so all you have to do is pop it in the oven.
Whether you’re cooking for guests or just elevating a weeknight dinner, this Moroccan Chicken is the kind of dish that’s easy yet feels exotic — full of warm spices, fresh herbs, and vibrant color!
How to Make Moroccan Chicken with Jeweled Couscous:
Recipe Ingredients:
Here’s everything you’ll need to make this recipe for Moroccan Chicken. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Unsalted Butter: I recommend using unsalted butter for the compound butter, as it lets you better control the salt level. If you prefer, you can use a high-quality salted butter instead, but adjust the added salt accordingly.
- Sweet Paprika: I’ve tested this recipe with both Hungarian and smoked paprika. I prefer the mild, sweet flavor of regular paprika, which complements the dish without overpowering it.
- Ground Coriander: Made from the seeds of the cilantro plant, ground coriander is a staple in North African cuisine, adding warm, citrusy notes.
- Cilantro: Fresh cilantro adds a bright, herbal freshness to the dish. If you’re not a cilantro fan, you can omit it from the compound butter and use parsley instead.
- Chicken Breasts: Using bone-in, skin-on chicken breasts helps keep the meat moist and flavorful during cooking. You can use a different cut instead, such as bone-in, skin-on chicken thighs, or a whole roast chicken, and spread the butter all over it. Adjust the cooking time accordingly. 165 degrees in the thickest part is what you’re after.
- Golden Raisins: Golden raisins add a bright, fruity flavor to this dish, helping to balance the other rich, savory flavors. I prefer golden raisins to the darker kind, mostly for appearance and to achieve the “jeweled look.”
- Couscous: While often mistaken for a grain, couscous is actually a type of dried pasta made from semolina. The Moroccan-style couscous used here is the tiny, quick-cooking variety, which cooks in about 5 minutes! You can use pearl or “Israeli” couscous instead, but the granules are larger, so follow package directions.
- Sliced Almonds: For a little crunch and another textural element. Substitute slivered almonds or pinenuts.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 425 degrees.
- In a small bowl, combine butter, scallion, garlic, paprika, cumin, coriander, cayenne, parsley, cilantro, and 1/2 teaspoon salt.
- Gently separate the skin from the chicken breast to create a pocket (do not remove the skin). Stuff equal amounts of the butter under the skin of each breast and press down to slightly distribute it. Place in a baking dish, drizzle with olive oil, and season with the remaining salt and a sprinkle of black pepper.
- Bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue baking another 30 to 40 minutes or until a thermometer inserted into the center of each breast registers 165 degrees. (Time depends on the size of the chicken breast.) Baste chicken with the pan juices twice during roasting.
- Meanwhile, heat the oil in a saute pan over medium-high heat. Add the carrot and red bell pepper, then reduce the heat to medium-low and cook for 3 to 4 minutes.
- Add the zucchini and cook another 3 to 4 minutes.
- Add the scallion, garlic, coriander, turmeric, cayenne, and saute briefly.
- Add chicken broth, salt, and pepper.
- Bring to a boil. Remove from the heat, stir in couscous and raisins, cover, and let stand 5 to 6 minutes.
- Just before serving, add almonds and parsley.
- Fluff with a fork, cover, and keep warm.
- To serve, spread couscous on a platter, top with the chicken, and drizzle with the butter and pan juices, or serve them on the side. Serve with lemon wedges.
- Serve a green Moroccan-inspired salad with orange segments, red onion, radishes, and black olives on the side with this stunning Moroccan Chicken with Jeweled Couscous.
Chef Tips and Tricks:
- Double the butter and have it ready for roasted carrots, squash, sweet potatoes, or salmon for an extra flavor boost!
- Gently loosen the skin. Use your fingers to carefully separate the skin from the meat, then spread the butter evenly underneath.
- The roasting time for the chicken will vary depending on its size. The chicken is done when an instant-read thermometer inserted into the center of the breast registers 165 degrees. Be careful not to touch the bone, as the thermometer will register hotter than the meat’s actual temperature.
- Allow the chicken to rest briefly, 5 to 6 minutes, before cutting into.
Recipe FAQs:
Yes! The best alternative in this Moroccan chicken recipe is bone-in, skin-on chicken thighs. Adjust the cooking time accordingly. 165 degrees in the thickest part, not touching the bone, is what you’re after. You could also use a whole roast chicken and spread the butter all over it as I did in my Garlic Herb Butter Roast Chicken.
Yes, the compound butter can be made 1 to 2 days ahead and refrigerated or frozen. The butter can be placed under the skin of the chicken 1 day ahead and refrigerated.
Split chicken breasts can sometimes be on the large side. If you have leftovers, cut the cooked chicken off the bone, place it in a storage container, and drizzle any leftover butter and juices over the chicken. When ready to reheat, transfer to a small oven-safe dish with the butter and juices, and reheat in a 350-degree oven for 18 to 20 minutes, or until the internal temperature reaches 165 degrees. Leftover couscous reheats easily in the microwave.
More great roast chicken recipes:
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Moroccan Chicken with Jeweled Couscous
Ingredients
Chicken
- 1/2 stick unsalted butter, (4 tablespoons) softened
- 2 scallions, medium width, white and light green part, finely chopped (1/4 cup)
- 2 cloves garlic, minced
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne or ground red pepper, or to taste
- 1 tablespoon chopped parsley
- 1 tablespoon chopped cilantro
- 1 teaspoon salt, divided
- 2 chicken breasts, bone-in, skin-on
- 2 tablespoons olive oil
- Freshly ground black pepper
- Lemon wedges, for serving (optional)
Couscous
- 2 tablespoons olive oil
- 1 medium carrot, chopped (about 1/2 cup)
- 1/2 small red bell pepper, chopped (about 1/2 cup)
- 1 small zucchini, diced (about 1 cup)
- 4 scallions, medium width, white and light green part, chopped (1/2 cup)
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper, or to taste
- 1 1/4 cups chicken broth
- 1/3 cup golden raisins
- Salt and freshly ground black pepper, to taste
- 3/4 cup couscous
- 1/4 cup sliced almonds
- 2 tablespoons chopped parsley
Instructions
CHICKEN
- Preheat oven to 425 degrees.
- In a small bowl, combine butter, scallion, garlic, paprika, cumin, coriander, cayenne, parsley, cilantro, and 1/2 teaspoon salt.
- Gently separate the skin from the chicken breast to create a pocket (do not remove the skin). Stuff equal amounts of the butter under the skin of each breast and press down to slightly distribute it.
- Place in a baking dish, drizzle with olive oil, and season with the remaining salt and a sprinkle of black pepper.
- Bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue baking another 30 to 40 minutes or until a thermometer inserted into the center of each breast registers 165 degrees. (Time depends on the size of the chicken breast.) Baste chicken with the pan juices twice during roasting.
COUSCOUS
- Meanwhile, heat oil in a saute pan over medium-high heat.
- Meanwhile, heat the oil in a saute pan over medium-high heat. Add the carrot and red bell pepper, then reduce the heat to medium-low and cook for 3-4 minutes.
- Add the zucchini and cook another 3-4 minutes.
- Add the scallion, garlic, coriander, turmeric, cayenne, and saute briefly.
- Add chicken broth, salt, and pepper. Bring to a boil.
- Remove from the heat, stir in couscous and raisins, cover, and let stand 5-6 minutes.
- Just before serving, add almonds and parsley.
- Fluff with a fork, cover, and keep warm.
- To serve, spread couscous on a platter, top with the chicken, and drizzle with the butter and pan juices, or serve them on the side. Serve with lemon wedges.
Notes
- The compound butter can be made 1-2 days ahead and refrigerated or frozen.
- The butter can be placed under the skin of the chicken 1 day ahead and refrigerated.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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