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–+ servings
white round plate with moroccan chicken and couscous.

Moroccan Chicken and Couscous

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine Moroccan
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • soup pot

Ingredients
  

  • 12 oz boneless chicken thighs (cut into 1 inch cubes)
  • 1/4 cup white onions (diced)
  • 1/4 cup green onions (chopped)
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 roma tomato (diced)
  • 1/4 tsp cinnamon
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1 oz raisins
  • 2 tbsp sliced almonds
  • 3/4 cup couscous

Instructions
 

  • Add oil to a saute pan on medium-high heat and saute the onions and green onions until they soften (2 to 3 minutes)
  • Then, add the diced chicken and seasonings and stir for about 7 to 8 minutes until it is fully cooked. Add 1/4 cup of water to deglaze the pan and stir the bottom of the pan to get the bits at the bottom. Add the minced garlic, ginger, and diced tomatoes and stir well.
  • In another pot, cook the couscous according to the packaged instructions. You will typically boil the water. Once the water boils, you add the couscous, cover the pot with the lid, and turn off the heat. After 5 minutes, the couscous should be cooked and you can fluff it with a fork.
  • Enjoy the chicken with fluffy couscous.