Moroccan Chicken Stew with Couscous

Prep Time	Cook Time	Total Time	Servings
15 (mins)	30 (mins)	45 (mins)	4

Bring a north african flair to your dinner table with the traditionally inspired Moroccan Chicken Stew with Couscous. This elegant dish will tease your taste buds with succulent chicken simmmered in a well balanced broth of spices, vegetables, and olives accompanied with a bed of fluffly couscous gently kissed with mint. This dish is perfect for a nourishing yet comforting dinner.

🧂 Ingredients You Need: Moroccan Chicken Stew with Couscous

To Prepare Chicken Moroccan Stew:

These ingredients can be found at any local stores, black olives, chicken broth, diced onions and more. Also you would need:

1 Tbsp Olive oil
1Lb split chicken legs and skinless (about 4 whole legs)
1 Tbsp Moroccan spice blend* (see note)
1 cup peeled and diced carrots
1 cup diced onions
1/4 slice of lemon juice
2 cups of low sodium chicken broth
1/4 of whipped salt
Your prefered seasoning can be used as well.

For preparation: Heatproof bowls can be included in mixing the cooked chicken bowel to the steam and add the couscous steam,

1 cup low sodium chicken broth
1 cup whole wheat couscous*/
1Tbsp of shredded mint (for preferd serve use dried mint).

For seasoning: Moroccan spice blends can be simply made by combining ground cumin, paprika and cinnamon. Along with the two, ginger and garlic can help enhance flavor.

🍳 Kitchen Tools You’ll Need to Make Perfect Moroccan Chicken Stew with Couscous

Large sauce pan
Pourable saucepan
Measuring cups and spoons
Chopping board and knife

👩‍🍳 How to Prepare Moroccan Chicken Stew with Couscous: Step-by-Step Guide

Now that we have combined and listed the acceptable ingrediants, let’s get cooking.

Burn The Chicken ⏰

Heat olive oil when looking for medium range temp on your cooker.
After, place chicken legs and whack for roughly 3 mins or untill perfect then remove and the chicken should be warm.

Develop the Flavor: ⏩

Include Moroccan spice mixture to the mixture and toast for 30 seconds.
Add the carrots and the onion; cook for 3-4 minutes till the onions are translucent.

Stew the Simmer⏩

Pour in the lemon juice, chicken broth and olives.
Get it to a boil and then return the chicken legs to the pan.
Simmer for 10-15 minutes with the cover on, making sure the chicken is at a temperature of 165 degrees Fahrenheit.

The Couscous⏩

While the stew simmers, boil one cup of chicken broth in a saucepan.
Put in the couscous, cover it, and remove it from the heat. Allow it to stand for 10 minutes.
Use a fork to fluff and add fresh mint.

To End and To Serve ✅

Season the stew with salt, and if more spice is needed, chili sauce.
On a bowl, serve two legs of chicken over half a cup of couscous topped with half a cup of the stew sauce and the vegetables.

🧊 Extra Information & Options

If you prefer, swap chicken thighs with legs.
Add more textures and nutrition by adding tomatoes or chickpeas.
For desired heat, modify chili sauce to your liking.

🧊 Storage Tips: Keep Your Moroccan Chicken Stew with Couscous Fresh & Flavorful

Refrigerate: Store stew and couscous separately in airtight containers, sub refrigerate for up to 3 days.
Freeze: Garnish with parsley for beautiful presentation. The stew (without couscous) can be frozen for up to 2 months. Always thaw and reheat slowly.

Moroccan Chicken Stew with Couscous Warming: ❗

Reheat: Stew should be warmed in a saucepan over low heat; couscous should be reheated in microwave and splashed with broth.