📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this quintessential Moroccan comfort dish. This recipe features tender, bone-in chicken thighs braised in a fragrant broth of ginger, turmeric, and cinnamon, paired with buttery chickpeas and caramelized vegetables. The magic lies in the fluffy grains of couscous that soak up the golden, aromatic liquid, creating a harmonious balance of savory and sweet notes.
🥗 Ingredients
The Chicken and Marinade
- 6-8 pieces Chicken Thighs (bone-in, skin-on for maximum flavor)
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Turmeric
- 1 piece Cinnamon Stick (about 3 inches long)
The Aromatics and Vegetables
- 1 large Red Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 3 medium Carrots (peeled and cut into 2-inch chunks)
- 2 medium Zucchini (cut into thick rounds)
- 1 can (15oz) Chickpeas (drained and rinsed)
- 4 cups Chicken Broth (low sodium)
- 1 pinch Saffron Threads (crushed into the broth)
The Couscous and Garnish
- 2 cups Instant Couscous (plain durum wheat)
- 1/2 cup Golden Raisins (for a touch of sweetness)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Slivered Almonds (toasted until golden)
- 1 tablespoon Butter (unsalted, for fluffing the couscous)
👨🍳 Instructions
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1
Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
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2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken skin-side down for 6-8 minutes until golden and crisp. Flip and sear for 2 minutes on the other side, then remove to a plate.
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3
In the same pot, add the sliced onion and carrots. Sauté for 5 minutes until the onion softened and begins to caramelize slightly.
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4
Stir in the minced garlic, ground ginger, and turmeric. Cook for 1 minute until the spices are fragrant, being careful not to burn the garlic.
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5
Pour in the chicken broth, scraping the bottom of the pot to release the flavorful browned bits (fond). Add the cinnamon stick and the crushed saffron threads.
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6
Return the chicken and any accumulated juices back to the pot. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
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7
Add the chickpeas and the zucchini rounds to the pot. Cover and continue to simmer for another 15 minutes, or until the chicken is tender and the vegetables are soft.
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8
While the chicken finishes, place the dry couscous and golden raisins in a large heat-proof bowl.
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9
Carefully ladle out 2 cups of the hot aromatic broth from the chicken pot and pour it over the couscous. Cover the bowl tightly with plastic wrap or a lid and let sit for 5-10 minutes.
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10
Once the couscous has absorbed all the liquid, add a tablespoon of butter and use a fork to gently fluff the grains, breaking up any clumps.
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11
Taste the remaining broth in the pot and adjust seasoning with salt or a squeeze of lemon juice if desired.
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12
To serve, mound the couscous on a large platter. Arrange the chicken and vegetables on top, then pour over a few extra spoonfuls of the golden broth.
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13
Garnish generously with toasted slivered almonds and fresh chopped cilantro for a bright, crunchy finish.
💡 Chef's Tips
For the fluffiest couscous, never stir it with a spoon; always use a fork to 'rake' the grains to keep them light. Toasting your almonds in a dry pan for 2-3 minutes until fragrant adds a professional depth of flavor. If you prefer a bit of heat, serve a small dollop of Harissa paste on the side for guests to mix in. Using bone-in chicken is crucial here, as the bones enrich the broth and keep the meat succulent during the braise. If the broth tastes too thin, simmer it uncovered for 5 minutes after removing the chicken to concentrate the flavors.
🍽️ Serving Suggestions
Serve with a side of Harissa (Moroccan chili paste) for those who like a spicy kick. A crisp Moroccan tomato and cucumber salad provides a refreshing contrast to the warm spices. Pair with a glass of chilled mint tea or a light, fruity Rosé wine. Warm crusty bread or flatbread is perfect for mopping up the extra saffron-infused broth. A dollop of plain Greek yogurt on top can add a lovely creamy tang to the dish.