Moroccan chicken

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PREP TIME

15 min

Makes

4 servings

* PLUS Cooking time: 20 minutes, Standing Time: 5 minutes
Moroccan chicken

Roberto Caruso

Ingredients

  • 6 bone-in chicken thighs , or boneless breasts
  • 1 large onion
  • 4 garlic cloves , minced
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup chicken bouillon , or broth
  • 1 cup orange juice
  • 1 tbsp honey
  • 3 carrots , thinly sliced
  • 1 cup couscous
  • 4 green onions , thickly sliced

Instructions

  • Skin chicken. Slice onion in thin wedges and stir in a large frying pan with garlic, seasonings, bouillon, juice and honey. Add carrots. Place chicken on top. Boil gently over medium-high heat, uncovered, until onion is softened, about 10 minutes. Turn chicken halfway through and stir occasionally.
  • Partially cover and reduce heat to medium-low. Simmer, turning chicken occasionally, until it feels springy, from 10 to 25 minutes, depending on size of thighs. Liquid should be reduced to about 1-1/3 cups (325 mL). Remove chicken to a plate. Cover with foil to keep warm. Stir couscous and green onions into pan juices. Cover pan and turn off heat. Let stand 5 minutes. Fluff with a fork and serve chicken on top of couscous.

Nutrition (per serving)

  • Calories
  • 390,
  • Protein
  • 25.5 g,
  • Carbohydrates
  • 58.9 g,
  • Fat
  • 5.6 g,

Sweet simmered onions and spice-infused broth will make this easy, one-pan Mediterranean-flavoured chicken one of your new favourite dishes–guaranteed.

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