Moroccan Chicken With Buttered Couscous Recipe

Name: Moroccan Chicken With Buttered Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1/3 cup blanched almonds whole; 1 red onion small, finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sweet paprika; 2 chicken wings roasted; 2 chicken drumsticks roasted; 1/2 cup chicken stock; couscous Buttered; 1/2 cup chicken stock; 3 1/2 tablespoons butter chopped; 5 1/4 ounces couscous; 1 1/2 ounces green olives pitted, halved, to serve; 2 teaspoons lemon rind preserved, finely chopped, to serve; 2 tablespoons cilantro leaves fresh, coarsely chopped, to garnish

Servings: persons

1 tablespoon butter
1 tablespoon olive oil
1/3 cup blanched almonds whole
1 red onion small, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
2 chicken wings roasted
2 chicken drumsticks roasted
1/2 cup chicken stock
couscous Buttered
1/2 cup chicken stock
3 1/2 tablespoons butter chopped
5 1/4 ounces couscous
1 1/2 ounces green olives pitted, halved, to serve
2 teaspoons lemon rind preserved, finely chopped, to serve
2 tablespoons cilantro leaves fresh, coarsely chopped, to garnish

1
Heat butter and 2 tsp oil in a large frying pan. Toast almonds, stirring, until lightly browned all over. Set aside.
2
Add remaining oil and cook onion, stirring, until soft. Add spices and cook, stirring, until fragrant. Add roasted chicken wings and drumsticks and toss to coat in spiced onion mixture. Add stock and cook, covered, for 5 mins, or until chicken is heated through.
3
Meanwhile, for the buttered couscous, bring stock, 1/2 cup water and 1 1/2 tbsp butter to a boil. Pour over couscous, cover and set aside for 3-5 mins. Add remaining butter and fluff couscous with a fork. Season.
4
To finish, add olives, preserved lemon and almonds to chicken mixture. Serve with buttered couscous and garnish with chopped cilantro.

500

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

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon olive oil, 1/3 cup blanched almonds whole, 1 red onion small, finely chopped, and more.

Yes, Moroccan Chicken With Buttered 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!

Moroccan Chicken With Buttered Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions