Middle Eastern Chicken Pot and Butter-Nut Couscous

Name: Middle Eastern Chicken Pot and Butter-Nut Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 1 12 lbs boneless skinless chicken thighs, chopped into bite-sized pieces; 1 onion, thinly sliced; 3 garlic cloves, grated; 1 cup carrot, shredded; 1 fresh bay leaf; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon coriander; 1 pinch ground cinnamon; salt & freshly ground black pepper; ¾ cup dried apricot, chopped; 1 lemon, juice and zest of; ¾ cup kalamata olive, chopped; 4 cups chicken stock; 2 tablespoons butter; 3 tablespoons pine nuts; ¼ cup sliced almonds; 1 ½ cups couscous; ¼ cup flat leaf parsley, chopped

Servings: persons

¼ cup extra virgin olive oil
1 12 lbs boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 garlic cloves, grated
1 cup carrot, shredded
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
1 pinch ground cinnamon
salt & freshly ground black pepper
¾ cup dried apricot, chopped
1 lemon, juice and zest of
¾ cup kalamata olive, chopped
4 cups chicken stock
2 tablespoons butter
3 tablespoons pine nuts
¼ cup sliced almonds
1 ½ cups couscous
¼ cup flat leaf parsley, chopped

1
Heat the extra-virgin olive oil in a deep skillet over medium-high heat.
2
When the oil ripples add the chicken and brown 3 to 4 minutes on each side.
3
Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes.
4
Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock.
5
Reduce heat to low and simmer 10 minutes more.
6
Sprinkle with lemon juice and turn off heat.
7
Remove bay leaf.
8
While chicken simmers, melt butter in a sauce pot over medium heat.
9
Add nuts and lightly toast for a couple of minutes.
10
Add 1 1/2 cups stock and bring up to a boil then stir in couscous.
11
Cover and let stand 5 minutes.
12
Serve chicken over couscous, or vice versa, and garnish with parsley.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 1 12 lbs boneless skinless chicken thighs, chopped into bite-sized pieces, 1 onion, thinly sliced, 3 garlic cloves, grated, and more.

Yes, Middle Eastern Chicken Pot and Butter-Nut Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!