Moroccan chicken with couscous

Moroccan chicken with couscous

Recipe by Cookwithjo.comCourse: MainCuisine: Other world cuisine

Quick and easy Moroccan chicken recipe. Ideal for a mid-week supper.


  • Wholemeal couscous

  • 1 red pepper

  • 1 red onion

  • Ras el hanout spice mix

  • 2 chicken breasts, each cut into 3 pieces on the diagonal

  • 1 brown onion

  • 2 cloves of garlic

  • 1 red chili

  • 2 carrots

  • 1 flat tbsp plain flour

  • 1 chicken stock pot

  • 2 preserved lemons, cut in half

  • A handful of green pitted olives

  • Half a teaspoon of palm sugar

  • Sprouting broccoli

  • Splash of olive oil

  • Salt and pepper


  • In an ovenproof dish, toss a roughly chopped red onion and red pepper with a dash of ras el hanout, a splash of olive oil, salt and pepper. Cook in the oven for 30 minutes at 180°C.
  • In the meantime, add a splash of oil to a pan and sweat a chopped brown onion on low heat for 5 minutes.
  • Add finely chopped garlic and chili.
  • Peel the carrots, slice lengthways, then chop into 5mm chunks on the diagonal. Add to the onions and cook for a minute.
  • Stir in the flour, then add 2/3 of a glass of water, a bit at a time, and keep stirring to prevent lumps forming.
  • Add the stock pot and the chicken. Season with a teaspoon of ras el hanout, black pepper. Add the preserved lemons, olives and sugar and stir well. Cook for around 20 minutes until the chicken is cooked-through and the carrots are soft.
  • While the chicken is cooking, Prepare the couscous according to instructions on the packet and boil the broccoli.
  • When the couscous is ready, stir in the roast pepper and onion. Serve with the chicken and broccoli.