Moroccan Chicken Stew with Couscous
Traditional Northern African Recipe

Moroccan Chicken Stew with Couscous

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Recipe's Ingredients

Adjust Servings:
For Stew
1 lb skinless Chicken Legs about 4 whole legs
1/2 cup black Ripe Olives
1 tablespoon Moroccan Spice Blend
2 cups low-sodium Chicken Broth
1 cup diced Carrots
1 cup diced Onion
1/4 cup juice from a Lemon
1 tablespoon Chili Sauce
1 tablespoon Olive Oil
For Couscous
1 cup whole-wheat Couscous
1 cup low-sodium Chicken Broth
1 tablespoon fresh Mint

Nutritional information

422
Calories
16.9g
Fat
4.7g
Saturated Fat
132mg
Cholesterol
607mg
Sodium
43g
Carbohydrate
4.4g
Fiber
2.5g
Sugar
31.1g
Protein

Are you searching for another kind of stew, one with different taste than traditional ones? The Moroccan chicken stew with couscous is one of the "must try" ones!

Did you Know?

Moroccan food is meant to be enjoyed with family and friends. Along with savory food, the Moroccans have brought with them a culture of closeness at mealtimes.

Ingredients

  • For Stew

  • For Couscous

Steps for Moroccan Chicken Stew with Couscous

1
Done
9 Minutes

Cook the chicken legs

Heat the olive oil in a large sauté pan. Add chicken legs, and brown on all sides, about 2–3 minutes per side. Remove chicken from pan and put on a plate with a cover to hold warm.

2
Done
5 Minutes

Mix the Moroccan spice blend with onion and carrots

Add spice blend to sauté pan and toast gently. Then add the carrots, onion, and cook for about 3–4 minutes or until the onions have turned clear, but not brown.

3
Done
18 Minutes

The stew is almost done with this final touch

Add lemon juice, chicken broth, and olives to sauté pan, and bring to a boil over high heat 1-2 minutes. Add chicken legs, and return to a boil. Cover and gently simmer for about 10–15 minutes (to a minimum internal temperature of 165 °F).

4
Done
10 Minutes

Prepare the couscous

Meanwhile, prepare the couscous by bringing the chicken broth to a boil in a saucepan. Add couscous, and remove from the heat. Cover and let stand for 10 minutes. When done, fluff couscous with a fork, and gently mix in the mint.

5
Done
1 Minute

Final Touch

When the chicken stew is almost cooked, add salt and chili sauce with 2-3 minutes before taking off the heat. Serve hot. Enjoy!

Additional Info for Moroccan Chicken Stew with Couscous

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Moroccan Chicken Stew with Couscous is a traditional dish from northern Africa, full of flavor, very healthy, and can be prepared during any season. Moreover, has a lot of vitamins and minerals, in other words, great health benefits.


Content on this page…


 

 

About Moroccan chicken stew with couscous

Moroccan Chicken with Couscous is super flavorful and healthy, loaded with exotic spices, but still easy enough to prepare and eat in any night. While there are a fair number of ingredients needed to make it, Moroccan chicken stew is not difficult to prepare.

There are several really great things about this recipe that makes it perfect for kids. You can make it as mild or spicy as you wish, and because the chicken cooks on top of the sauce, you can add as much sauce (or as little) when serving the chicken. Moroccan chicken stew has lovely flavors from a special Moroccan spice rub, along with aromatics, fresh lemons, and green olives.

 

 

What is couscous?

Couscous is crushed durum wheat semolina formed into small granules or spheres. It’s commonly served in North African, Moroccan, Tunisian, and Algerian cuisine. The less refined grain is sold in different varieties of couscous with interesting nutritional perks. Moroccan Couscous is the smallest size, and most often found in grocery stores. It also comes in whole wheat versions.

The instant typed cooks up fast becausewas pre-cooked by steaming and then dried. That leaves the cook with the simple taste of rehydrating in hot water. Instant is either labeled on the package or check in the instructions if the soaking is less than 10 minutes, typically 5 minutes. Otherwise, use the traditional method of steaming in a tagine or steamer basket. Couscous is THE dish that any self-respecting Moroccan family eat every Friday. Being the National dish of several countries from Morocco to Tunisia through Algeria, the couscous is cooked a thousand different ways, according to seasonal products. This dish has charmed various European countries such as France, Spain, Italy and Portugal.

 

 

Can I freeze or refrigerate the Moroccan chicken stew? For how long?

This chicken stew can safely be frozen for about 6 months. I would not freeze it with couscous though, it’s too easy and quick to make some fresh couscous just before having your meal. If you choose to refrigerate it, you can keep it up to 3-4 days.

 

 

About Moroccan food

I’ve always been open to the idea of trying out different dishes from around the world or even revamp the recipes to Americans’ taste. Different spices bring different flavors, and there is no way I could ever choose one single cuisine I like best. If the food is yummy, that’s all I care about. The Morrocan food is a symphony of flavors and textures, and this chicken stew is the perfect example of how beautifully different ingredients are mixed together to create unique dishes.

As per Wiki, Moroccan food is incredibly diverse, thanks to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and Mediterranean influences.

Moroccan cooking naturally starts with its spices. The country has adopted the abundance of globally imported spices from traders around the world, which have cozied their way into local kitchens for centuries. Its dishes are layered with sweet and spicy, earthy, and bright flavors that reflect the vast array of spices available in local markets.

Moroccan food has been diet conscious from the start by the importance given to vegetables, which are beautiful and varied in Morocco: carrots, cabbage, eggplant, pumpkin, zucchini, onions, peppers… All these vegetables bring color, flavor, and texture to Moroccan dishes.

 

 

Your own Moroccan spice blend

You also can make your own Moroccan spice blend by mixing 1 teaspoon each of ground coriander, ground cumin, ground ginger, and ground cinnamon per 1 pound of meat or chicken. Make this mix in advance and store it in your pantry to use as needed.

 


 

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Susan Dale

Hello there, I’m Susan Dale | Mother, Wife, Cook, Entrepreneur |. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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