Moroccan Chicken With Couscous Recipe

Name: Moroccan Chicken With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 tablespoon sunflower oil; 4 chicken breasts (I used skinless breasts to reduce fat content); 2 onions, finely chopped; 2 garlic cloves, crushed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground turmeric; 2 tablespoons orange juice; 2 teaspoons clear honey; 1 pinch salt; of fresh mint (to garnish); For the cous cous; 350 g couscous; 1 teaspoon salt; 2 teaspoons caster sugar; 1 tablespoon sunflower oil; 1/2 teaspoon ground cinnamon; 1 pinch of grated nutmeg; 1 tablespoon orange blossom water (I used orange juice); 2 tablespoons sultanas; 2 tablespoons chopped walnuts; 1/4 cup of chopped dried apricot

Servings: persons

1 tablespoon butter
1 tablespoon sunflower oil
4 chicken breasts (I used skinless breasts to reduce fat content)
2 onions, finely chopped
2 garlic cloves, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
2 tablespoons orange juice
2 teaspoons clear honey
1 pinch salt
of fresh mint (to garnish)
For the cous cous
350 g couscous
1 teaspoon salt
2 teaspoons caster sugar
1 tablespoon sunflower oil
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 tablespoon orange blossom water (I used orange juice)
2 tablespoons sultanas
2 tablespoons chopped walnuts
1/4 cup of chopped dried apricot

1
Fry chicken portions skin side down in butter and oil until golden.
2
Turn.
3
Add onions, garlic, spices, salt, orange juice and 300ml of water.
4
Cover and bring to the boil, reduce heat and simmer for 30 minutes.
5
Mix couscous with salt and 350ml of water.
6
Leave to soak for 5 minutes.
7
Add rest of ingredients for couscous.
8
Line a steamer with greaseproof paper and spoon the cous cous inches.
9
Place over chicken and steam for 10 minutes.
10
Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
11
Serve chicken on top of couscous and pour over a little of the sauce.

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kcal

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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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 23 ingredients. The key ingredients include: 1 tablespoon butter, 1 tablespoon sunflower oil, 4 chicken breasts (I used skinless breasts to reduce fat content), 2 onions, finely chopped, and more.

Yes, Moroccan Chicken With 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 Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions