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One Pan Moroccan Chicken and Couscous
The one pan dinner fad maybe came and went but it’s still totally my thing! This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it’s a healthy dinner, and it’s brimming with those irresistible deliciously spiced Moroccan flavors.
Moroccan Chicken Dinner
I’ve actually already made this dinner probably 4 or 5 times over the last few months so it’s due time that I shared it. It’s a combination of two summer favorites (this Grilled Moroccan Chicken and this Moroccan Couscous with Roasted Veggies and Chick Peas), but I blend them together into something that can be made together on the stovetop.
Layered together are diced chicken breasts, sauteed veggies, lemony couscous, sweet apricots or raisins, spices, fresh herbs, and sliced almonds and together they harmoniously create one unforgettable dish!
Because who wants a bland and boring chicken dinner??
How To Make Moroccan Chicken
One Pan Morrocan Chicken
This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it’s a healthy dinner, and it’s brimming with those irresistible deliciously spiced Moroccan flavors.
My go-to almonds for this recipe are Fisher Almonds (you can use sliced or slivered).
The Delicious Addition of Almonds
Fisher nuts are non-GMO Project Verified and contain no preservatives. Plus there are over nine varieties of Fisher nuts that are verified by the American Heart Association as heart healthy so you can feel great about adding these to your favorite meals or snacking on them midday.
Also the pantry friendly stand-up bag helps keeps the nuts fresh!
I love Fisher nuts and this One Pan Moroccan Chicken and Couscous just wouldn’t be the same without them!
One Pan Moroccan Chicken and Couscous
This is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it’s a healthy dinner, and it’s brimming with those irresistible deliciously spiced Moroccan flavors.
Ready in: 35 minutes
- 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
- 3 Tbsp olive oil, divided
- 1 tsp ground cumin, divided
- 1/2 tsp ground coriander, divided
- 1/2 tsp ground cinnamon, divided
- Salt and freshly ground black pepper
- 1 large red bell pepper, cored and chopped (1 1/2 cups)
- 3/4 cup chopped red onion
- 1 1/2 cups matchstick carrots
- 1 Tbsp minced garlic (3 cloves)
- 1/4 tsp turmeric
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup chopped dried apricots or golden raisins
- 1 cup dry Moroccan couscous
- 2 Tbsp fresh lemon juice
- 1/2 cup Fisher Sliced Almonds
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh mint
- Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
- Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
- Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
- Add in bell pepper and onion and saute 5 minutes.
- Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
- Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn’t just simmer on the edges it should boil lightly in the center as well).
- Stir in couscous then remove from heat and let rest 5 – 6 minutes until tender.
- Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
- Recipe source: Cooking Classy
Lemon and garlic chicken with couscous
Test kitchen approved
- SERVES 4
- HANDS-ON TIME 20 MIN, PLUS MARINATING
Our lemon and garlic chicken, served with couscous and fresh herbs, is a supper that’s full of sunshine. Made with chicken thighs and ingredients from your storecupboard, it’s a recipe you’ll return to again and again.
- DAIRY-FREE RECIPES
NUTRITION: PER SERVING
CALORIES453KCALSFAT18.6G (3.5G SATURATED)PROTEIN36.2GCARBOHYDRATES32.3G (1.8G SUGARS)FIBRE0.9GSALT0.6G
- 8 free-range bone-in chicken thighs
- 2 lemons
- 4 tbsp olive oil
- 3 garlic cloves
- 1 red onion
- 320ml chicken stock
- 240g couscous
- Large handful fresh parsley
- Large handful fresh mint, plus extra
- Remove and discard the skin from the thighs. Grate the zest from the lemons and set aside. Squeeze the lemon juice into a large bowl with 2 tbsp of the oil. Season, add the chicken and toss to coat. Cover and set aside for 30 minutes (or see tip.)
- Heat a large griddle pan over a high heat, then sear the thighs for 5 minutes on each side. Reduce the heat and cook for 5-10 minutes more until cooked through.
- Meanwhile, thinly slice the garlic and onion. In a frying pan, heat ½ tbsp of the remaining olive oil over a low heat. Fry the garlic and onion for 5 minutes until soft.
- Heat the stock in a small pan until it comes to the boil. Put the couscous in a heatproof bowl, pour over the stock, cover and stand for 5 minutes. Uncover and fluff up with a fork, then stir through the rest of the oil and the onion and garlic mix. Chop the herbs, then mix through the couscous with the lemon zest and season. Serve with the chicken, garnished with extra mint.
- Leave the chicken to marinate for at least 30 minutes or chill for up to 24 hours.
CREAMY LEMON-GARLIC CHICKEN COUSCOUS SKILLET + GREEN BEANS
This easy chicken couscous skillet dinner is the ultimate simple, nourishing comfort food, complete with crisp veggies.
You could throw a spoonful of creamy ricotta on just about anything and I would eat it. But what if that something is a zesty, savory, garlicky chicken skillet dinner with crisp green beans and chewy, nutty Israeli couscous?
I would eat it for every meal. For days. It’s not a hypothetical — that’s exactly what I did after throwing this recipe together for the first time. As far as comfort food goes, it’s pretty darn healthy. You’ve even got a green vegetable in there!
This chicken couscous recipe feels light and bright thanks to the lemons, while the ricotta brings just a touch indulgence. The earthy flavors of fresh garlic and thyme bring a cozy, comforting dimension to this meal.
Sprinkle some parmesan and lemon zest on top, and you’ll really be in heaven! ? I’m also dying to try this with a nice, yolky soft-boiled egg. Mmmmmmm…
THE MAGIC OF A CHICKEN SKILLET DINNER
Since everything is cooked in the same skillet for this chicken couscous recipe, cleanup is a breeze!
Cleanup aside, the biggest upside to one-pan cooking is that all the mouthwatering flavors mix together to create a more complex meal. After you cook the chicken breasts, you’ll add chicken stock to deglaze the pan and cook all of that tasty flavor into the couscous. Plus, the starchy liquid leftover from cooking your couscous makes for an extra creamy dish. Win-win!
Speaking of couscous, this recipe doesn’t call for the tiny, fluffy stuff you might be used to seeing. My personal preference is Israeli couscous (AKA pearl couscous) because it has more of a chewy bite to it. Israeli couscous also has more of a discernable wheaty, nutty flavor in my opinion.
If you’re looking to cut back on dairy, you can easily omit the ricotta. You might consider adding a glug or two of white wine or olive oil in its place. You can also easily make the meal vegetarian by skipping the chicken and subbing vegetable stock.
CHICKEN SKILLET DINNER INGREDIENTS
- Chicken breast
- Green beans
- Israeli couscous
- Chicken stock
- Olive oil
- Salt and pepper
- Optional: lemon zest and parmesan, for garnish
In a large pan, add olive oil and chicken — watch out for oil splatter! Sprinkle salt and pepper over the chicken, and cook for 5 minutes. Turn off the heat, remove the chicken and set aside, leaving oil in the pan.
Return the pan to the heat, then add garlic, couscous and chicken stock to the pan. Cover and let simmer until couscous is tender and chewy.
Reduce heat and add chicken, green beans, juice of two lemons and thyme. Stir in ricotta, season with salt and pepper, and let cook for another 5 minutes, allowing the lemon juice to soak into the couscous.
Serve with parmesan, lemon slices, lemon zest or additional thyme, if desired.
You can also watch a video tutorial for this chicken couscous recipe on my Instagram page! Be sure to follow me so you don’t miss any other tutorials or updates.
Creamy Lemon-Garlic Chicken Couscous Skillet + Green Beans
This chicken skillet dinner is the ultimate simple, nourishing comfort food.
PREP TIME15 mins
COOK TIME22 mins
- 1 lb. chicken breast sliced into bite-sized chunks
- 2 c. green beans halved
- 1 c. Israeli/pearl couscous
- 2 ¼ c. chicken stock
- 3 cloves garlic sliced
- 2 lemons
- ⅔ c. ricotta
- 2 tbsp. olive oil
- 2 tbsp. fresh thyme or 2 tsp. dried thyme
- Salt and pepper to taste
- Optional: Parmesan and lemon zest for topping
- In a large pan under medium-high heat, add olive oil and chicken. Sprinkle salt and pepper over the chicken, cook for 5 minutes. Turn off the heat, remove chicken and set aside, leaving oil in the pan. Be careful not to splash yourself with hot oil.
- Return the pan to medium-high heat, then add garlic, couscous and chicken stock to the pan. Cover and let simmer for about 12 minutes, until couscous is tender and chewy.
- Reduce heat to low and add chicken, green beans, juice of two lemons and thyme. Stir in ricotta, season with salt and pepper, and let cook for another 5 minutes, allowing the lemon juice to soak into the couscous.
- Serve with parmesan, lemon slices, lemon zest and additional thyme, if desired.
TIPS TO MAKE MOIST CHICKEN IN A SKILLET
- Uses a heavy bottom skillet for best heat distribution. Sometimes the skillet you use in cooking doesn’t matter much. Here it does. That’s because a skillet with a thick heavy bottom will give you even heat throughout the cooking process, and can handle being finished off in the oven. If you don’t want to finish the cooking in the oven, you can use a stainless steel or nonstick skillet with a lid and continue cooking on the stovetop.
- Dab the chicken dry before seasoning. This step will help to get that beautiful golden color on the exterior of the chicken without it sticking to the pan. If there is leftover moisture on the chicken, it creates steam, which prevents browning.
- Check the internal temperature of the chicken for best results. The time estimates I provide in the recipe below are simple estimates based on the size and thickness of the chicken I used. For the best accuracy, I would highly recommend using a quick-read thermometer and cooking the chicken to 165°F. Be sure not to go over that temperature or the chicken will become too dry.
WHAT TO SERVE WITH SKILLET CHICKEN
The great thing about this recipe is that you’ll make it with couscous so it’s ready to serve with that. If you wanted to, you could substitute the couscous for orzo or quinoa and and it would be a great combination