Moroccan chicken with couscous ingredients:
About 400 grams of chicken (remove the skin),
1 onion
1-2 tablespoons of olive oil,
a few cloves of garlic,
2-3 medium-sized carrots,
a couple of pitted olives,
juice and zest of 1-2 lemons,
stock (chicken or vegetable),
approx. 200 grams of couscous.
From the spices: coriander, cumin, paprika, cayenne, fresh parsley, cinnamon, nutmeg, cloves (pound it)… (some of these you probably have at home).
Preparation
Those who want a stronger and heavier taste should leave the skin on the meat and lightly roast the meat on that side first. Then you don’t even need to add some oil.
Or let one piece like that, and remove the fat from the others.
- Coat the meat with half of the spices and leave in the refrigerator for several hours. I usually prepare the meat the night before.
- Fry the meat in oil on all sides, remove it from the deep pan.
- In the same pan, fry the onion, carrot and garlic, then add the rest of the spices (fresh parsley only goes at the end), fry a little, cover with stock, add olives.
- When it boils, return the chicken and simmer for 30-40 minutes (depending on which part of the chicken you used).
- When it’s done, add couscous, add boiling water as needed, remove from heat, add lemon (juice and zest) and finely chopped fresh parsley. Cover.
- After 5 minutes, fluff the couscous with a fork, add more lemon if desired.
Mine were skeptical about the spices (especially cinnamon because my preserves usually only eat it with apples, lol), but they ate both small and large.
I also used lime, so you can use it as well, the acid gives freshness to the whole dish.
I also made it without the base, it’s just as delicious.
