Best No Fuss Moroccan Chicken Moroccan Couscous Recipes

MOROCCAN CHICKEN AND COUSCOUS

Moroccan Chicken and Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 carrots, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 large onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can no-salt-added chickpeas, drained and rinsed
1/4 cup chopped dried apricots or prunes
Grated zest of 1/2 lemon, plus juice of 1 lemon
1/2 cup chopped fresh cilantro

Steps:

Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.

Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams

MOROCCAN CHICKEN WITH PISTACHIO COUSCOUS

Moroccan Chicken With Pistachio Couscous image

This is another simple, easy and quick meal to put together, it is a good mid week, no fuss meal, that can be on the table in about 35 Min's. This recipe serves 4 but can be halved if just making for 2. I made this with chicken breasts coated them in the spice mixture, cooked them and then sliced thickly, but you could also use tenders or thigh fillets instead. Feel free to adjust spice quantaties to suit your personal tastes.

Provided by The Flying Chef

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
2 teaspoons lemon rind, finely grated
4 chicken breasts
1 red capsicum, sliced thinly
2 (100 g) sachet's quick-cooking couscous (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your b)
1 -2 teaspoon vegetable bouillon granules
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 cup roasted pistachios, chopped coarsely
2 tablespoons sultanas, chopped roughly
1/2 cup fresh coriander, chopped coarsely

Steps:

Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
In same cleaned pan add capsicum and cook for 1 minute, stirring.
While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
Stir in nuts, sultana's and coriander.
To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.