Best 10 Moroccan Seasoned Chicken With Pine Nut Couscous Recipes

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Embark on a culinary journey to the vibrant heart of Morocco with this tantalizing dish of Moroccan-seasoned chicken nestled amidst a bed of fluffy pine nut couscous. Immerse your taste buds in a symphony of flavors as the aromatic spices of cumin, coriander, paprika, and saffron dance harmoniously with tender chicken, creating a delectable masterpiece. Alongside this main attraction, discover a delightful array of accompaniments, including a refreshing carrot and orange salad, a zesty lemon and herb sauce, and the sweet crunch of toasted pine nuts. Get ready to savor the essence of Moroccan cuisine as you explore this collection of authentic recipes, each carefully crafted to transport you to the bustling souks and vibrant streets of Morocco.

Let's cook with our recipes!

MOROCCAN-INSPIRED CHICKEN COUSCOUS



Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories     Main Course

Time 1h

Number Of Ingredients 19

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

  • Heat the oven to 425 degrees F.
  • Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
  • Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
  • Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
  • Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
  • Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
  • While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
  • When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

MOROCCAN CHICKEN AND COUSCOUS



Moroccan Chicken and Couscous image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

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 COUSCOUS



Moroccan Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
  • Add the pignoli nuts and currants to the couscous, stir and serve.
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES



Skillet Chicken and Pearl Couscous With Moroccan Spices image

This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.

Provided by Colu Henry

Categories     dinner, one pot, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
1 teaspoon fresh lime zest plus 1/4 cup juice (from 2 limes)
3 tablespoons olive oil
3 large garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
Kosher salt and black pepper
2 tablespoons grapeseed or canola oil
1 large leek, trimmed, rinsed of grit then thinly sliced into rings (about 1 1/2 cups), or 1 medium yellow onion, chopped
1 tablespoon harissa paste, tomato paste or chile-garlic sauce
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 1/4 cups pearl couscous or orzo
1 1/2 cups chicken stock or vegetable stock
1/2 cup roughly chopped mixed tender herbs such as parsley, cilantro and mint (optional)

Steps:

  • In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
  • In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
  • Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
  • Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
  • Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

MOROCCAN CHICKEN WITH COUSCOUS



Moroccan Chicken with Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 small red onions, thinly sliced
3 carrots, halved crosswise and quartered lengthwise
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
1 1-inch piece ginger, peeled and finely chopped
Kosher salt
1 cup couscous
2 cups packed fresh cilantro (about 1 large bunch)
3 cups chopped rotisserie chicken breast (skin removed; about 12 ounces)
1/3 cup golden raisins
1 tablespoon honey
2 tablespoons toasted sliced almonds

Steps:

  • Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
  • Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
  • Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.

GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS



Grilled Moroccan Spiced Chicken Breasts Stuffed with Couscous and Pine Nuts image

Dress up chicken breast with flavored stuffing. A spicy and grilled dinner ready in just 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 17

1/4 cup uncooked couscous
1/4 cup plus 2 tablespoons chicken broth
2 tablespoons butter
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon dried cranberries
1 tablespoon pine nuts
Dash of red pepper sauce or to taste
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper

Steps:

  • In small bowl, place couscous; set aside.
  • In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
  • Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
  • Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
  • Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
  • Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
  • In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
  • Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.

Nutrition Facts : Calories 320, Carbohydrate 11 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g

GRILLED MOROCCAN CHICKEN WITH CURRIED COUSCOUS



Grilled Moroccan Chicken with Curried Couscous image

Categories     Chicken     Dinner     Curry     Grill/Barbecue     Couscous     Seed     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Harissa
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried crushed red pepper
2 tablespoons olive oil
2 garlic cloves
3 tablespoons Hungarian sweet paprika
1 1/2 teaspoons salt
Chicken and dressing
2 tablespoons plus 1/2 cup olive oil
5 tablespoons fresh lime juice, divided
1 teaspoon finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Pinch of sugar
Curried couscous
1 3/4 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 10-ounce package plain couscous

Steps:

  • For harissa:
  • Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.)
  • For chicken and dressing:
  • Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight.
  • Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Preheat barbecue (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature.
  • For couscous:
  • Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.

MOROCCAN CHICKEN



Moroccan Chicken image

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Provided by Sarah and Annette

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 45m

Yield 4

Number Of Ingredients 17

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Steps:

  • Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
  • Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
  • Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g

MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS



MOROCCAN SKILLET CHICKEN WITH PINE NUT COUSCOUS image

Categories     Chicken     Quick & Easy     Healthy

Yield 6 servings

Number Of Ingredients 17

1 tablespoon sweet paprika (about a palmful)
2 teaspoons turmeric (about 2/3 palmful)
2 teaspoons ground coriander (about 2/3 palmful)
2 teaspoons ground cumin (about 2/3 palmful)
1/2 teaspoon ground cinnamon
2 pounds skinless, boneless dark- or white-meat chicken, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil (EVOO)
1 large onion, thinly sliced
4 large cloves garlic, crushed
2 lemons, 1 thinly sliced, 1 juiced
Salt and pepper
2 1/2 cups chicken stock
1 cup pitted large green olives
1 tablespoon butter
1 1/2 cups couscous
1/4 cup pine nuts, toasted
1 cup flat-leaf parsley leaves

Steps:

  • In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper. In a medium saucepan, bring the remaining 1 1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.

Tips:

  • To achieve the best flavor, use bone-in, skin-on chicken thighs.
  • Be generous with the Moroccan seasoning; it's what gives the chicken its distinctive flavor.
  • If you don't have pine nuts, you can substitute slivered almonds or chopped walnuts.
  • Use chicken broth instead of water for a more flavorful couscous.
  • Add a handful of dried cranberries or raisins to the couscous for a sweet and tangy twist.

Conclusion:

This Moroccan-seasoned chicken with pine nut couscous is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The chicken is juicy and tender, and the couscous is light and fluffy. The combination of flavors is simply delicious.

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