Why You’ll Love This Moroccan Spiced Chicken with Couscous

• It’s a Flavor Explosion. The blend of warm spices isn’t just a background note—it’s the star of the show, creating a deeply savory and slightly sweet profile that’s incredibly satisfying without being overly spicy.
• Surprisingly Simple & Quick. While the flavors taste complex, the process is really straightforward. The couscous cooks in minutes, and the chicken comes together in one pan, meaning you get a stunning meal without spending hours in the kitchen.
• It Feels Like a Special Occasion. This dish has a beautiful, vibrant look with all the colorful garnishes. It’s perfect for a casual family dinner but impressive enough to serve to guests—they’ll think you’ve been cooking all day.
• Endlessly Adaptable. Don’t have apricots? Use raisins. Prefer quinoa? Go for it! This recipe is a wonderful template that you can tweak based on what you have in your pantry.

Ingredients & Tools

• 4 bone-in, skin-on chicken thighs (or 2 breast halves)
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/4 tsp ground ginger
• 1 1/2 cups chicken broth
• 1 cup couscous
• 1/3 cup dried apricots, chopped
• 1/4 cup sliced almonds, toasted
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and black pepper to taste

Tools: A large, oven-safe skillet (like cast iron or stainless steel), a small bowl for mixing spices, and a measuring cup for the broth.

The quality of your spices really makes a difference here—if they’ve been sitting in your cupboard for a year, their flavor will be muted. Using fresh chicken broth instead of water for the couscous also adds another layer of savory depth that ties the whole dish together beautifully.

Serves: 2-3 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Bone-in, skin-on is best. The bone keeps the chicken incredibly juicy, and the skin gets wonderfully crispy, adding fantastic texture. If you must use boneless, reduce the cooking time by about 5-7 minutes to avoid drying it out.
• Toast your spices—just for a minute! Adding the spice blend to the hot pan for a brief moment before the liquid goes in wakes up their essential oils and deepens their flavor exponentially. You’ll smell the difference immediately.
• Don’t skip the garnishes. The toasted almonds, fresh parsley, and a squeeze of lemon juice at the end aren’t just for looks. They provide crucial fresh, crunchy, and acidic elements that balance the rich, spiced chicken perfectly.
• What if I don’t have an oven-safe skillet? No worries! You can brown the chicken and cook the onions in a regular skillet, then transfer everything to a baking dish to finish cooking in the oven. It’s an easy workaround.

How to Make Moroccan Spiced Chicken with Couscous

Serving Suggestions

Complementary Dishes

• A simple cucumber and tomato salad — The cool, crisp freshness provides a lovely contrast to the warm, spiced flavors of the main dish.
• Roasted carrots with a drizzle of honey — Their natural sweetness echoes the subtle sweetness from the apricots and cinnamon in the chicken.
• Warm, fluffy pita bread — Perfect for scooping up every last bit of the flavorful couscous and any extra sauce.

Drinks

• A crisp, dry rosé — Its bright acidity and berry notes cut through the richness of the chicken beautifully.
• Mint tea, served hot or iced — A classic Moroccan pairing that cleanses the palate and complements the spices wonderfully.
• A light-bodied lager or pilsner — The carbonation and mild bitterness are a refreshing counterpoint to the savory, spiced notes.

Something Sweet

• Orange slices with a sprinkle of cinnamon — A supremely simple, light, and refreshing dessert that continues the Moroccan theme.
• Baklava — For a truly decadent finish, the honey, nuts, and flaky pastry are a match made in heaven with the meal’s spice profile.
• Vanilla bean ice cream with a date syrup drizzle — The creamy, cool ice cream is a fantastic way to end the meal on a sweet and satisfying note.

Top Mistakes to Avoid

• Mistake: Not patting the chicken dry. Moisture is the enemy of crispy skin. If the skin is wet, it will steam instead of sear, leaving you with rubbery, pale skin.
• Mistake: Crowding the pan when browning. If you try to brown all the chicken pieces at once in a small pan, they’ll steam each other. Cook in batches if necessary to ensure each piece has enough space for proper browning.
• Mistake: Burning the spices. Toasting the spices is key, but it happens fast! Have your broth measured and ready to go so you can add it to the pan the second the spices become fragrant. Burnt spices taste bitter.
• Mistake: Overcooking the couscous on the stovetop. The trick is to add the couscous to boiling liquid, stir, cover, and then take it off the heat entirely. Let it steam. If you keep it on the heat, it can become mushy and sticky.

Expert Tips

• Tip: Make a double batch of the spice mix. Mix up a larger quantity of the cumin, coriander, cinnamon, paprika, and ginger blend and store it in a small jar. You’ll have it ready to go for rubbing on fish, roasting vegetables, or seasoning ground meat for burgers.
• Tip: Let the chicken rest after seasoning. Allowing the salted chicken to sit for 10-15 minutes before cooking helps the seasoning penetrate deeper and results in more flavorful meat throughout, not just on the surface.
• Tip: Toast your own almonds. While you can buy pre-toasted almonds, toasting raw sliced almonds in a dry pan over medium heat for 3-4 minutes until golden and fragrant gives them a much deeper, nuttier flavor that really elevates the dish.
• Tip: Use the residual heat. After you fluff the couscous, let the skillet sit for a couple of minutes with the lid on. This allows any remaining liquid to be fully absorbed, resulting in the perfect fluffy texture.

FAQs

Can I use boneless, skinless chicken breasts?
You absolutely can. The cooking method will be a bit different. Sear the breasts for about 4-5 minutes per side to get a good color, then proceed with the recipe. Because they are leaner and cook faster, they may only need 10-12 minutes in the oven. The most important thing is to use a meat thermometer to ensure they reach 165°F internally to avoid drying them out. The flavor will still be great, though you’ll miss the crispy skin and extra juiciness from the thighs.

What can I use instead of couscous?
Couscous is quick-cooking, but if you need a substitute, quinoa is an excellent choice. Use the same 1:1.5 ratio of quinoa to liquid, but note it will need to simmer for about 15 minutes on the stovetop after boiling. Alternatively, you could serve the spiced chicken and sauce over a bed of cauliflower rice (sauté it separately) or even orzo pasta, which would cook similarly to the couscous right in the pan.

Is this dish spicy?
Not at all, in terms of heat. The spices used—cumin, coriander, cinnamon—are “warm” spices, meaning they provide deep, earthy, and aromatic flavors rather than spiciness. The smoked paprika adds a smoky depth, not heat. If you *do* want to add a kick, a pinch of cayenne pepper with the other spices or a drizzle of harissa when serving would be delicious ways to turn up the heat.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in the microwave with a splash of water or broth over the couscous to prevent it from drying out, covered with a damp paper towel. You could also reheat it in a covered skillet over low heat. The chicken skin will lose its crispiness, but the flavors will still be wonderful.

Can I make this recipe ahead of time?
You can do some prep ahead to make dinner faster. You can mix the spice blend, chop the onion and apricots, and toast the almonds a day in advance. I wouldn’t recommend fully assembling and cooking the dish ahead of time, as the couscous can become mushy upon reheating. The beauty of this recipe is how quickly the fresh couscous comes together at the last minute.