Moroccan chicken
2
- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
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 25.5g, Carbohydrates 58.9g, Fat 5.6g.
Sweet simmered onions and spice-infused broth will make this easy, one-pan Mediterranean-flavoured chicken one of your new favourite dishes--guaranteed.