How to make moist Moroccan chicken couscous 2021

Moroccan chicken with moist couscous is within the top 10 of my favourite meals. Although this dish can be accompanied by rice, it is traditionally served with couscous. Do not be mistaking this dish as a chicken tagine, although similar, if you ask for chicken tagine the chances are it will not come with couscous.

This dish is quick and easy to prepare and full of flavour. Although traditionally cooked in a tagine pot, it is not essential but does help make it a centre-piece showstopper. Couscous tends to be a little dry, but in this recipe the couscous soaks up the sauce giving it moist texture.

Ingredients

  • Whole fresh chicken x 1
  • Fresh carrots x 2
  • Butternut squash x 1
  • Caugettes x 2
  • Onions x 2
  • Couscous x small 1 bag
  • seedless dates
  • Chickpeas (optional)
  • Butter x 1 tbs
  • Tagine pot
  • Cumin powder x 2tbs
  • Fresh garilic x 6 cloves
  • Tomato puree
  • Fresh chillies x 3
  • Olive oil x 8 tbs
  • Fresh coriander x 1 bunch
  • Fresh parsley x 1 bunch
  • salt & Pepper (add to taste)
  • Flaked Almonds, half small bag
  • Hot water x 5 cups

Preperation

Cut 1 whole chicken into 10 portions

cut chicken

Slice 2 Fresh onions about 1/4 inch thick. Use a sharp knife.

Slice onions

Peel your fresh carrots and cut into chunky portions

peel and cut carrots

Peel and cut and remove the seeds, cut into chunky portions

cut butternut squash

Slice the fresh chillies, keep or discaed seeds (optional)

Cut fresh chillies

Cut the fresh caugettes in half and then in half lengthways.

Cut the caugettes

Peel and chop the garlic, then roughly chop the fresh parsley and coriander and set aside in preparation for cooking.

Usefull to have in your kitchen.

Lakeland Stoneware Tagine 1.2L
 Cookware 20cm Terracotta Tagine

Start to cook

Put the chicken in a hot pan with olive oil. cook in batches to get it golden brown

Seal the chicken

Remove the chicken and in the same pan add the onions and cook until lightly golden brown

remove chicken add onions

Return the sealed chicken to the pot. Add the fresh garlic, Chillies, and remainder of cumin powder & tomato puree. Give it a stir add water and allow to cook for 20 minutes. 

add chicken to onions

Take the chicken out and add all the veg to the sauce. Cook for about 10 minutes, add the dates towards the end then take all the veg out and return the chicken to the pot but take off the heat.

Remove the chicken add the veg

Add boiling water and a knob of butter to the couscous in a bowl and leave for 20 minutes. dry fry the almond flakes in a pan. Put some couscous in the bottom of the tagine add the chicken and veg, sprinkle with almonds, place back on the stove on low heat (always use a Heat diffuser to protect your tagine pot) for 10 minutes and serve. JOB DONE.

chicken couscous done

How do you eat Traditional Moroccan chicken couscous?

When in Rome, do as the Romans do. The same could be said for Moroccans. Traditionally this dish is eaten in its native habitat using your hands, and specifically your right hand as the left hand is supposed to be used for wiping you’re a–e.

Many cultures do eat with their hands and would probably have difficulty using a knife and fork. I guess to them watching us use a knife and Fork would be like us seeing someone eating KFC or McDonalds with a knife and Fork. (not that there is anything wrong with that. WIERDOS.)

I have to admit, there is a lot to be said for eating with your fingers, food does seem to taste better and there’s a reason why they say its finger licking good. However, as a westerner with minimum skills when it comes to eating with our hands, especially something like a Moroccan chicken Tagine or couscous, it could get messy, so a bit of advice from one westerner to another, unless in morocco. USE A KNIFE AND FORK.

Is Rotisserie the same as Spit Roasting?

Rotisserie and roasting the same? In simple laymen terms “NO”. They are two different ways of cooking & why I personally prefer rotisserie? Because in my many years as a chef I have used both methods many times and if you blindfolded me and gave me a taste test, I could tell you the difference without a shadow of doubt. The tastes are completely different….. 

Related posts

Kevin Harrington profile

Kevin Harrington is a keen photographer, blogger, and professional chef for over 40 years. With a passion for cooking and travel, Chefstravels was born. Thank you for visiting my site and I wish you every success in what you do.

Chefstravels is a free website. We are not sponsored, and all our reviews and recommendations are from research and personal experience. many of our links are affiliate links, this means we may get small commissions on purchased items at no extra expense to you. This helps support our channel so we can bring you more free information. Thank you for your support. 

How to make moist Moroccan chicken couscous 2021

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