Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moroccan Chicken over Couscous Recipe
    Lost? Site Map

    Moroccan Chicken over Couscous

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Chef #803079's Note:

    This is a great chicken dish I found in the Oprah Magazine Cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Chicken

    Couscous

    • 2 cups chicken stock
    • 1 1/3 cups couscous
    • 1/2 teaspoon salt

    Directions:

    1. 1
      1. To make the chicken: Rub the chicken thighs with cumin and a generous sprinkling of salt and pepper.
    2. 2
      2. In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the chicken thighs and brown the skin, 7 to 10 minutes per side.
    3. 3
      3. Add the 2 cups of chicken stock. Bring to a boil, then cover and reduce the heat to medium-low; allow the stick to simmer 20 minutes.
    4. 4
      4. Add the chopped mint and the sliced or chopped olives. Continue cooking 15 to 20 minutes, or until the chicken is tender.
    5. 5
      5. Remove the lid, increase the heat to high, and reduce the sauce 3 to 5 minutes, until slightly thickened. Add additional salt if desired.
    6. 6
      6. To make the couscous: In a medium saucepan, heat the 2 cups of chicken stock until just boiling, add the couscous and salt and cover. Remove from the heat and let stand 5 minutes. Fluff with fork.
    7. 7
      7. Serve the couscous on a plater with the chicken on top. Spoon the sauce over it and garnish with mint leaves.

    Browse Our Top Chicken Thigh & Leg Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Moroccan Chicken over Couscous

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 773.2
     
    Calories from Fat 356
    46%
    Total Fat 39.6 g
    60%
    Saturated Fat 10.1 g
    50%
    Cholesterol 165.1 mg
    55%
    Sodium 841.0 mg
    35%
    Total Carbohydrate 54.4 g
    18%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.8 g
    15%
    Protein 46.3 g
    92%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites