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One serving of Moroccan Chicken with Jeweled Couscous on round white plate.
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5 from 3 votes

Moroccan Chicken with Jeweled Couscous

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!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Chicken and Turkey
Cuisine: Moroccan
Diet: Kosher
Servings: 2
Author: Carol | From A Chef's Kitchen

Equipment

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

This recipe can be easily doubled to serve 4.
MAKE AHEAD:
  • 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

Serving: 1 | Calories: 1169kcal | Carbohydrates: 87g | Protein: 64g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 2202mg | Potassium: 1801mg | Fiber: 11g | Sugar: 20g | Vitamin A: 8758IU | Vitamin C: 57mg | Calcium: 180mg | Iron: 6mg