Name: Moroccan Chicken Couscous
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 20 ml olive oil; 3.75 ml red wine vinegar; 15 g tomato paste; 1 clove garlic; 1 g Ras el Hanout; 0.5 g ground cinnamon; 0.25 g ground ginger; 150 g chicken thighs; 1.25 g salt; 37.5 g carrots; 25 g celery; 37.5 g red onion; 7.5 g raisins; 37.5 g couscous; 75 ml water; 7.5 g fresh parsley

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Moroccan Chicken Couscous

Moroccan Chicken Couscous

A flavorful and easy-to-make chicken dish with Moroccan spices and fluffy couscous.

Source

Ingredients:

20
ml
olive oil
3.75
ml
red wine vinegar
15
g
tomato paste
1
clove
garlic
1
g
Ras el Hanout
0.5
g
ground cinnamon
0.25
g
ground ginger
150
g
chicken thighs
1.25
g
salt
37.5
g
carrots
25
g
celery
37.5
g
red onion
7.5
g
raisins
37.5
g
couscous
75
ml
water
7.5
g
fresh parsley

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Instructions:

Preheat the oven to 220 degrees Celsius.
In a small bowl, whisk together the olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, ground cinnamon, and ground ginger to create the seasoning rub.
Pat the chicken thighs dry and season with salt and pepper. Coat the chicken with about 60 ml of the rub and set aside.
In a mixing bowl, season the chopped carrots, celery, and red onion with salt and pepper, then toss with the remaining rub.
Transfer the seasoned chicken and vegetables to a large baking pan.
Bake in the preheated oven for 40 to 45 minutes, or until the chicken is cooked through and the juices run clear.
While the chicken and vegetables are baking, prepare the couscous. Heat 1 tablespoon of olive oil in a saucepan, add the couscous, and toast until golden brown. Season with salt and a pinch of cinnamon.
Add 300 ml of boiling water to the couscous, cover, and let it sit for 10 minutes to absorb the liquid.
Once the chicken is cooked, remove it from the oven and spoon the couscous around the chicken, allowing it to soak up the pan juices. Top with raisins if desired.

Nutrition	Per Serving 422 g	Per 100g
Energy	669.7 kcal	159 kcal
Protein	43.6 g	10.3 g
Fibre	4 g	0.9 g
Salt	0.1 g	0.0 g
Sugar	7 g	1.7 g
Carbohydrates	29.2 g	6.9 g
Fat	47.5 g	11.2 g

Environmental	Per Serving 422 g	Per 100g
CO2	2.5 kg	0.6 kg
Water	0.9 l	0.2 l

20
ml
olive oil
3.75
ml
red wine vinegar
15
g
tomato paste
1
clove
garlic
1
g
Ras el Hanout
0.5
g
ground cinnamon
0.25
g
ground ginger
150
g
chicken thighs
1.25
g
salt
37.5
g
carrots
25
g
celery
37.5
g
red onion
7.5
g
raisins
37.5
g
couscous
75
ml
water
7.5
g
fresh parsley

Preheat the oven to 220 degrees Celsius.

In a small bowl, whisk together the olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, ground cinnamon, and ground ginger to create the seasoning rub.

Pat the chicken thighs dry and season with salt and pepper. Coat the chicken with about 60 ml of the rub and set aside.

In a mixing bowl, season the chopped carrots, celery, and red onion with salt and pepper, then toss with the remaining rub.

Transfer the seasoned chicken and vegetables to a large baking pan.

Bake in the preheated oven for 40 to 45 minutes, or until the chicken is cooked through and the juices run clear.

While the chicken and vegetables are baking, prepare the couscous. Heat 1 tablespoon of olive oil in a saucepan, add the couscous, and toast until golden brown. Season with salt and a pinch of cinnamon.

Add 300 ml of boiling water to the couscous, cover, and let it sit for 10 minutes to absorb the liquid.

Once the chicken is cooked, remove it from the oven and spoon the couscous around the chicken, allowing it to soak up the pan juices. Top with raisins if desired.