• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Chicken and Turkey

    By Carol Published: Jan 21, 2015 Modified: Oct 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Moroccan Chicken with Jeweled Couscous

    Jump to Recipe
    5 from 8 votes
    1 hour 15 minutes
    You and your dinner partner may feel as though you've made a quick midwinter escape to Morocco with this spicy roasted chicken and colorful couscous dish!

    Moroccan Chicken with Jeweled Couscous is like a quick culinary escape to Morrocco!  The couscous comes together quickly while the chicken bakes.  The two together make a stunning presentation!

    Photo of Chicken Marrakesh with Jeweled Couscous garnished with a lemon slice and almond slices.

    If Moroccan Chicken with Jeweled Couscous sounds familiar, it's a recipe of mine that was accepted by The Fresh Market for publication in their 25th-Anniversary cookbook.

    You may already have most of the ingredients in your spice cabinet or pantry.  The steps are not complicated so don't be intimidated by the long list of ingredients.

    To make Moroccan Chicken with Jeweled Couscous, we first need to make compound butter.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What is compound butter:
    • How to make compound butter:
    • What is couscous?
    • More winner chicken dinners!
    • Moroccan Chicken with Jeweled Couscous
      • Equipment
      • Ingredients  1x2x3x
        • Chicken
        • Couscous
      • Instructions 
        • Chicken
        • Couscous
      • Notes
      • Nutrition

    What is compound butter:

    • Compound butter has French beginnings and can be made with almost any herb, spice or flavoring.  Because there's a heavy French influence in Moroccan cuisine, Chicken Marrakesh with Jeweled Couscous starts with a compound butter that's flavored with lovely Moroccan-inspired spices and fresh herbs.

    How to make compound butter:

    • Start with softened unsalted butter.
    • Add the desired ingredients.
    • Form into a log using plastic wrap, then wrap and chill until it can be sliced.
    • The recipe here yields more than you'll need for two servings.  However, this recipe is easily doubled to four servings.  If only making two servings, freeze the remainder of the butter and use it another time or melt it with cooked carrots, squash, sweet potatoes or salmon.

    The butter does run out from under the skin, leaving behind all the spices to flavor the chicken.  However, the butter melds with olive oil and the chicken drippings to create a luxurious "sauce" to be drizzled back over the chicken.  The Jeweled Couscous pairs beautifully with the chicken!

    What is couscous?

    Couscous is often mistaken for a grain, but it is actually dried pasta made from semolina, a coarsely ground durum wheat.  Israeli or pearl couscous is larger and is baked rather than dried.  It takes longer to cook, but can be used if you prefer.  For a gluten-free dish, use brown rice or quinoa.

    North African-style couscous is a great item to keep in your pantry for side dishes because it cooks quickly.

    The chicken breast roasting time will vary depending upon size.  The chicken is done when an instant-read thermometer inserted in the center of the breast registers 165 degrees.  Be careful not to touch bone as the thermometer will register hotter than what the meat temperature really is.

    Serve a green Moroccan-inspired salad with orange segments, red onion, radishes and black olives on the side with this stunning Chicken Marrakesh with Jeweled Couscous.

    More winner chicken dinners!

    • Chicken with 40 Cloves of Garlic
    • Walnut-Crusted Chicken with Pomegranate Sauce
    • Grilled Citrus Chicken with Spicy Basil Chimichurri
    • Chicken Scallopini with Roasted Vegetable Ratatouille
    • Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
    • Herb and Garlic-Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes
    • Korean Braised Chicken Thighs
    • Curry Braised Chicken Thighs

    Moroccan Chicken with Jeweled Couscous

    5 from 8 votes
    By: Carol | From A Chef's Kitchen
    Moroccan Chicken with Jeweled Couscous is like a quick culinary escape to Morrocco!  The couscous comes together quickly while the chicken bakes.  The two together make a stunning presentation!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Chicken and Turkey
    Cuisine Moroccan
    Servings 2
    Calories 1489 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls
    • Saucepan
    • 13 x 9 Baking Dish

    Ingredients
      

    Chicken

    • 1 stick unsalted butter - softened
    • 4 scallions - white and light green part, finely chopped
    • 2 cloves garlic - minced
    • 1 tablespoon Hungarian paprika
    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper - or to taste
    • 2 tablespoons chopped parsley
    • 2 tablespoons chopped cilantro
    • ¾ teaspoon salt - divided
    • 2 chicken breasts - bone-in, skin-on
    • 2 tablespoons olive oil
    • Lemon wedges - for serving

    Couscous

    • 2 tablespoons olive oil
    • 1 medium carrot - chopped (about ½ cup)
    • ½ small red bell pepper - chopped (about ½ cup)
    • 2 scallions - chopped
    • 1 small zucchini - diced (about 1 cup)
    • 2 cloves garlic - minced
    • 1 ½ teaspoons ground coriander
    • ½ teaspoon ground turmeric
    • ¼ teaspoon cayenne pepper - or to taste
    • 1 ¼ cups chicken broth
    • Salt and freshly ground black pepper - to taste
    • ⅓ cup golden raisins
    • ¾ cup couscous
    • ¼ 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 ½ teaspoon salt. Form into a log, wrap with plastic wrap and chill in the freezer for 15 minutes.
    • Cut the log in half and store one half for another use. Cut the other half in half again.
    • Gently separate--but do not remove--the skin from the chicken. Stuff a round of 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.
    • Bake for 15 minutes, reduce 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. Baste chicken with the pan juices twice during roasting.

    Couscous

    • Meanwhile, heat oil in a saute pan over medium-high heat.
    • Add the carrot and red bell pepper and cook 3 to 4 minutes.
    • Add the scallion and zucchini and cook another 3 to 4 minutes.
    • Add the garlic, coriander, turmeric, cayenne and saute briefly.
    • Add chicken broth, salt and pepper and raisins.
    • Bring to a boil. Remove from heat, stir in couscous, cover and let stand 5 to 6 minutes.
    • Fluff with a fork, cover and keep warm. Just before serving, add almonds and parsley.
    • To serve, spread couscous on a platter, top with chicken and drizzle with pan juices. Serve with lemon wedges.

    Notes

    MAKE AHEAD:  The compound butter can be made 1-2 days ahead or made and frozen.  The butter can be placed under the skin of the chicken 1 day ahead and refrigerated.

    Nutrition

    Serving: 1 | Calories: 1489kcal | Carbohydrates: 93g | Protein: 68g | Fat: 97g | Saturated Fat: 36g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Trans Fat: 2g | Cholesterol: 266mg | Sodium: 2132mg | Potassium: 2117mg | Fiber: 14g | Sugar: 21g | Vitamin A: 10410IU | Vitamin C: 71mg | Calcium: 266mg | Iron: 8mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Chicken and Turkey Recipes

    • Marry Me Chicken for Two
    • Almond Chicken Tenders with Lemon Curry Mayonnaise
    • Spinach and Ricotta Stuffed Turkey Breast with Garlic Herb Sauce
    • Chicken Milanese with Cherry Tomato and Arugula Salad
    419 shares
    • Share19
    • Tweet
    • Yummly
    • Email

    Categories: Chicken and Turkey

    Reader Interactions

    Comments

    1. sylvie says

      February 28, 2015 at 8:02 am

      Nice couscous recipe. Great idea to add paprika!

      Reply
      • Carol says

        March 01, 2015 at 3:25 pm

        Thank you! It's my favorite couscous recipe that I've been making for years.

        Reply
    2. Susan@LunaCafe says

      January 25, 2015 at 12:50 am

      5 stars
      This looks so amazing. Love the layers of flavor and texture. And couscous is the most marvelous grain. Love it!

      Reply
    3. Susan@LunaCafe says

      January 25, 2015 at 12:50 am

      5 stars
      This looks so amazing. Love the layers of flavor and texture. And couscous is the most marvelous grain. Love it!

      Reply
    4. Renée ♥ The Good Hearted Woman says

      January 24, 2015 at 12:47 pm

      5 stars
      This looks great - healthy, flavorful, and fresh. Putting it on this weeks menu!

      Reply
    5. pam (Sidewalk Shoes) says

      January 24, 2015 at 12:35 pm

      Couscous is one of my favorite side dishes - so I look forward to trying this!

      Reply
    6. Michelle @ A Dish of Daily Life says

      January 24, 2015 at 11:26 am

      5 stars
      That really looks wonderful! My family would love this...pinning so I can give it a try!

      Reply
    7. Renée ♥ The Good Hearted Woman says

      January 24, 2015 at 12:47 pm

      5 stars
      This looks great - healthy, flavorful, and fresh. Putting it on this weeks menu!

      Reply
    8. Michelle @ A Dish of Daily Life says

      January 24, 2015 at 11:26 am

      5 stars
      That really looks wonderful! My family would love this...pinning so I can give it a try!

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 19Facebook
    • Pinterest
    419 shares