May 13, 2011

Moroccan Chicken with couscous recipe

I first enjoyed Moroccan Chicken with couscous at a dinner at my church. I was hooked and I asked my friend Hilary, who made it, for her recipe. It’s become a staple in our house! It is a great freezer meal and I always think the leftovers the next day are the best.

Don’t be intimidated by all the spices – I recommend picking them up in the bulk spice section of your local Winco, Fred Meyer or co-op. A little bit goes a long way – and your house will smell AMAZING! You can also look for couscous in bulk – it’s much cheaper that way.

And although it seems like a complicated recipe, it’s totally worth it (I promise!). Next week I’ll go for simple.

INGREDIENTS

About 2 – 3 pounds of chicken
1 can of chickpeas
1 14 oz call of crushed tomatoes
1 – 2 cups of chicken stock or broth
1 medium onion
2 cloves of garlic
1 tablespoon of chili powder
1 teaspoon cumin
1 teaspoon coriander
1 bay leaf
2 tablespoons of flour
1 tablespoon of butter
salt and pepper to taste
extra virgin olive oil

PLUS, Moroccan Spice Mix (courtesy of Tyler Florence – with a few changes):

  • 1 cinnamon stick, chopped in pieces
  • 8 whole cloves
  • 1/4 teaspoon cayenne (it’s hot, so add more if you like spicy food)
  • 2 teaspoons cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • 1 tablespoon smoked sweet paprika
  • 1/4 teaspoon nutmeg
  • 11/2 teaspoons kosher salt
  • 1 teaspoon brown sugar

First, make the Moroccan Spice mix
Toast first eight ingredients over medium/low heat for a couple of minutes until the fragrance of Moroccan spice is wafting throughout the kitchen (but not burnt Moroccan Spice – so keep an eye on it).  Let the spices cool and then grind them up with the salt and sugar in a coffee grinder or food processor until you get a fine spice rub. Aren’t they pretty?

NEXT – Cut the chicken into large pieces (about 3” pieces), toss in spice rub and let it hang out for about 20 minutes.  Sear the chicken in extra virgin olive oil on high heat in a heavy bottomed pot (preferable cast iron).  Remove chicken and set aside.  Decrease heat to medium.  Add more oil and sauté onion and garlic for a few minutes until they start to get soft.  Add chili powder, cumin, coriander and bay leaf.  Add flour and butter and sauté for a minute to cook out the flour taste.  Add stock and cook until thickened.  Add tomatoes, chickpeas and chicken to the pot.  Simmer for 20 – 30 minutes until chicken is cooked and chickpeas have started to soften.  Season with salt and pepper to taste.


You really can’t screw this recipe up. I know, because I’m the kind of person who would find a way, if it was possible.

Enjoy with couscous, rice or other starch!

A couple notes:

  • For a vegetarian variety, exclude chicken, triple chick peas and use vegetable stock (instead of chicken stock)
  • I’ve used fresh tomatoes instead of canned – it tasted great
  • If you decide you like the recipe, you can make up a bunch of the Moroccan spice mix ahead of time.
  • This recipe freezes beautifully. Just put in freezer bag or Seal-A-Meal packages and it’s a great last minute meal.

Let me know what you think! You might also want to check out the other recipes I’ve shared lately:

(Thanks, Hilary!)

Comments

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  1. Heather J. says:

    Queen of the Kitchen!

  2. Frugalicious Friday’s by Queen Bee

  3. alicia adams says:

    How about FANtastic Friday Food Buzz… since we are all your fans!!! 🙂

  4. Shannon B says:

    Frugal Feast Fridays

  5. Queen Bee Cooks up Friday Fun!

  6. Kirsten says:

    Friday’s Food Flight

  7. OMG> Can’t wait to try this. I LOVE Moroccan & Middle Eastern food. I think I’ve got all the spices except one O_o I think.

    Let me second the tip of WinCo’s bulk section. I almost NEVER buy jarred spices anymore. Spices go stale. I’ve been saving the jars from when I’ve had to dump “old” stuff and I now just buy a tablespoon or two at a time from the bulk section and put it back in the jars.

    And I vote for Apiary Antics! An Apiary is where bee hives are “stored” — think of it as a bee stockpile 😉

  8. Wow so many good suggestions. I was thinking Fabulous Food Friday’s Or Food Friday for your Hive(or from the hive!)

  9. Stephanie F says:

    … or maybe Food Buzz Friday?

  10. Stephanie F says:

    Friday Fixin’s

    or

    Friday Food Buzz

  11. I’m thinking something like, “From the Hive,” and then if you ever didn’t feel like doing a recipe, you could do some other kind of general homemaking/better living trick.

  12. Paula Safe says:

    Queen’s Beelicious Fridays!

  13. And the Meal goes around and around… (listening to too many kiddie songs!!_) :/ haha

  14. Barbara says:

    Would love to win menu planning from RelishRelish! This looks delicious – how about “Queen Bee – Lish”? 🙂

  15. Oh I LOVE Moroccan food! I can’t wait to try this!

  16. Kathy Halajian says:

    Fresh Friday

  17. Let’s change that to Bee-autifully Frugal Friday Meals with Qeenbee. Rolls of the toungue a bit easier. this is fun!

  18. Bee-utiful Friday Frugal Meals with Queenbee.

  19. Jen Maddox says:

    Worker Bee’s Meal/Menu

  20. How about Queen Bee’s Kitchen?! Short and sweet and ties in to your blog name…

  21. How about Meal Thyme or Fix It Friday

  22. Fabulous find fridays

  23. Heather B. says:

    Queen Cuisine???

  24. Lynette Pierce says:

    Queenly Cuisine

  25. How about the Regal Recipe or Royal Recipe?

  26. jennie l says:

    Feast your eyes on Friday! should be the name of your new series. who doesn’t look forward to the weekend!

    Thanks!

  27. DeAnn ONeill says:

    Queen Bee cooks, Queen Bee cooking, Recipes from the Queen (or Queen Bee), Recipes fit for the Queen Bee, Cooking with Queen Bee. Hope you find a great name.

  28. Bee Bites or Bee’s Bites

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