Moroccan chicken

Prep 15 min
Plus Cooking time: 20 minutes, Standing Time: 5 minutes
Makes 4 servings

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bone-in chicken thighs, or boneless breasts
large onion
garlic cloves, minced
1 tsp
1 tsp
ground cumin
1 tsp
1/4 tsp
1 cup
chicken bouillon, or broth
1 cup
1 tbsp
carrots, thinly sliced
1 cup
green onions, thickly sliced


  • 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.

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


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