Moroccan Chicken with Pearl Couscous and Chickpeas
HOME > Recipes > Moroccan Chicken with Pearl Couscous and Chickpeas

Moroccan Chicken with Pearl Couscous and Chickpeas

This yummy meal was inspired by a trip Rach and John took to Morocco for her sister Maria's birthday. 

Ingredients

For the Harissa-Apricot Paste:

  • 2 tablespoons harissa paste

  • 3 tablespoons all-fruit apricot spread

  • 1 tablespoon thick/aged balsamic vinegar or balsamic drizzle 

  • About ½ tablespoon or 1½ teaspoons ground cumin (½ palmful)

  • About ½ tablespoon or 1½ teaspoons ground coriander (½ palmful)

  • 1 teaspoon ground turmeric 

  • ½ teaspoon smoked paprika 

  • ½ teaspoon smoked cinnamon or ground cinnamon

  • ⅛ teaspoon ground cloves or ground allspice (a pinch)

For the chicken and marinade:

  • 10 to 12 pieces bone-in, skin-on chicken (thighs, drumsticks, and breasts halved crosswise)

  • Zest of 1 large lemon (about 2 tablespoons)

  • 4 cloves garlic, chopped

  • 3 tablespoons extra-virgin olive oil (EVOO)

  • Salt and pepper

For preparing the dish:

  • Extra-virgin olive oil (EVOO)

  • 1 leek, cleaned and sliced

  • 1 onion, chopped

  • 2 cloves garlic, crushed

  • Salt and pepper

  • About ⅓ cup Harissa-Apricot Paste

  • 2 tablespoons tomato paste 

  • 1½ cups chicken stock or bone broth

  • 1¼ cups pearl (large) couscous

  • One 15-ounce can chickpeas, drained

  • Juice of 1 lemon

  • 1 cup combined chopped fresh mint, cilantro and parsley

Preparation

For the Harissa-Apricot Paste, combine all ingredients.

For the chicken and marinade, combine and chill several hours or overnight.

Heat a tagine bottom or Dutch oven over medium to medium-high heat with EVOO, two turns of the pan, and brown the chicken skin-side down first about 6 minutes on each side, working in 2 batches to avoid crowding pan.

Remove browned and crispy skinned chicken to a plate. Add leeks, onions, crushed garlic to the chicken drippings and let soften with salt and pepper. Add Harissa-Apricot Paste and stir, cover with the lid and allow to sweat about 3 minutes. Remove the lid and stir in tomato paste and add stock or bone broth. Let the liquid come up to a simmer, about 5 minutes. Add couscous and chickpeas, stir and nestle the chicken back into the pan, bring back up to a simmer and cover. Let cook for 15 minutes at a simmer.

To serve, add the juice of 1 lemon and top with herbs. 

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...