Moroccan Chicken Couscous with Chickpeas, Carrots and Raisins

Name: Moroccan Chicken Couscous with Chickpeas, Carrots and Raisins
Prep time: 30 min
Cook time: 1 h 13 min
Total time: 1 h 43 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 lb (about 8 thighs) (1360 g) bone-in, skin-on chicken thighs, patted very dry; 2½ tsp (10 g) kosher salt, divided: 1 tsp for the chicken, 1 tsp for the braise, ½ tsp for the couscous; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; 2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into ¼-inch half-moons; 4 cloves (12 g) garlic, minced; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) ground cinnamon; 1 tsp (2 g) ground ginger; 1 tsp (3 g) ground turmeric; 1 tsp (2½ g) sweet paprika; 2 tbsp (32 g) tomato paste; 3 cups (710 ml) low-sodium chicken broth; 4 medium (about 14 oz) (400 g) medium carrots, peeled and cut into 2-inch (5 cm) chunks; halve thick pieces lengthwise; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed; ⅓ cup (50 g) raisins; 1 tbsp juice (about ½ lemon) (15 ml) lemon, freshly squeezed; ¼ cup (10 g) fresh cilantro, roughly chopped; 2 cups (360 g) instant couscous; 2 cups (475 ml) boiling water, freshly boiled; 2 tbsp (28 g) unsalted butter, cut into small pieces

From the MyKitchenBank Kitchen

Bone-in chicken thighs are seared, then braised in a cumin-, cinnamon- and ginger-scented tomato broth with carrots, chickpeas and sweet raisins. Spoon it all over fluffy buttered couscous for a cozy one-pot main.

Prep: 30 min
Cook: 1 hr 13 min
Wait: 5 min
Total: 1 hr 48 min
Makes: 6 generous servings (8 chicken thighs, about 9 cups total)

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Ingredients

6 servings

For the chicken
3 lb (about 8 thighs) (1360 g) bone-in, skin-on chicken thighs, patted very dry
2½ tsp (10 g) kosher salt, divided: 1 tsp for the chicken, 1 tsp for the braise, ½ tsp for the couscous
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil
For the braise
2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into ¼-inch half-moons
4 cloves (12 g) garlic, minced
2 tsp (4 g) ground cumin
1 tsp (2.5 g) ground cinnamon
1 tsp (2 g) ground ginger
1 tsp (3 g) ground turmeric
1 tsp (2.5 g) sweet paprika
2 tbsp (32 g) tomato paste
3 cups (710 ml) low-sodium chicken broth
4 medium (about 14 oz) (400 g) medium carrots, peeled and cut into 2-inch (5 cm) chunks; halve thick pieces lengthwise
1 can (15 oz) (425 g) canned chickpeas, drained and rinsed
⅓ cup (50 g) raisins
To finish
1 tbsp juice (about ½ lemon) (15 ml) lemon, freshly squeezed
¼ cup (10 g) fresh cilantro, roughly chopped
For the couscous
2 cups (360 g) instant couscous
2 cups (475 ml) boiling water, freshly boiled
2 tbsp (28 g) unsalted butter, cut into small pieces

Equipment (6)

6-quart (5.5 L) Dutch oven or large heavy pot with lid
Large bowl with a lid or plate (for the couscous)
Tongs
Instant-read thermometer
Cutting board and chef's knife
Fork for fluffing couscous

Steps

Before you start

Use instant (fine) couscous, not pearl/Israeli couscous or traditional hand-rolled couscous, which cook differently.
Take the chicken out of the fridge 20 minutes before cooking and pat it very dry so the skin browns instead of steams.
Measure all the spices into one small bowl before you start; they go into the pot together.
Total time is about 1 hour 50 minutes, but most of it is hands-off simmering. Everything is cooked on the stovetop; no oven is needed.

1
Season the chicken
- Pat the thighs very dry with paper towels.
- Sprinkle both sides with 1 tsp of the kosher salt and the black pepper.
- Leave them on a plate while you prep the vegetables.
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Ready when: Skin looks dry and evenly speckled with seasoning.
Tip: Dry skin is the key to a deep golden sear.
2
Prep the vegetables
- Slice the onions, mince the garlic, and cut the carrots into 2-inch chunks.
- Drain and rinse the chickpeas.
- Combine the cumin, cinnamon, ginger, turmeric and paprika in a small bowl.
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Ready when: Everything is cut, measured and within reach of the stove.
3
Sear the chicken
- Heat the olive oil in the Dutch oven over medium-high heat until it shimmers.
- Place the thighs skin-side down in a single layer (work in two batches if crowded).
- Cook undisturbed 7 to 8 minutes until the skin is deep golden and releases easily, then flip and sear 2 to 3 minutes more.
- Transfer to a plate.
- Pour off all but 2 tablespoons of fat.
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Ready when: Skin is deep golden brown and lifts from the pot without sticking; the chicken is not cooked through yet.
Tip: Don't crowd the pot or the chicken will steam and the skin will stay pale.
4
Soften the onions
- Reduce heat to medium.
- Add the onions and 1 tsp kosher salt to the same pot, scraping up browned bits.
- Cook, stirring often, 7 to 8 minutes until soft, translucent and lightly golden at the edges.
- Stir in the garlic and cook 30 seconds.
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Ready when: Onions are soft and translucent with light golden edges; garlic smells fragrant.
Tip: If the browned bits start to scorch, add a splash of broth and scrape them up.
5
Toast spices and paste
- Add the spice mixture and tomato paste.
- Stir constantly for 1 minute until the paste darkens slightly to brick red and the spices smell toasty.
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Ready when: Paste turns darker red and the aroma is warm and fragrant.
Tip: Keep stirring; ground spices burn quickly and turn bitter.
6
Braise the chicken
- Pour in the broth and scrape the bottom of the pot.
- Nestle the thighs into the liquid, skin-side up, keeping the skin mostly above the surface.
- Bring to a gentle boil, then reduce to low, cover, and simmer 25 minutes.
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Ready when: Liquid is barely bubbling and the chicken is nearly tender when pierced with a knife.
Tip: A hard boil toughens the meat; keep the bubbles lazy.
7
Add carrots and chickpeas
- Scatter the carrots, chickpeas and raisins around and between the chicken.
- Re-cover and simmer on medium-low 20 minutes more.
- The chicken should reach 175°F (80°C) in the thickest part, away from the bone.
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Ready when: Carrots are fork-tender, the sauce has thickened slightly, and the chicken reads 175°F (80°C).
Tip: Thighs are safe at 165°F (74°C) but more tender when cooked to 175°F (80°C).
8
Steam the couscous
- Turn off the heat under the pot and leave it covered.
- Put the couscous and the remaining ½ tsp salt in a large bowl.
- Pour the boiling water over, stir once, cover tightly and let stand 5 minutes.
- Add the butter pieces, then fluff thoroughly with a fork, breaking up any clumps.
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Ready when: All water is absorbed and the grains are tender and separate when fluffed.
Tip: Use a fork, not a spoon, so grains don't mash together.
9
Finish the sauce
- Stir the lemon juice into the braise and taste; add a pinch more salt if needed.
- Sprinkle with cilantro.
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Ready when: Sauce tastes bright, balanced between savory and sweet.
10
Serve
- Mound the couscous on a large platter or in shallow bowls.
- Top with chicken, carrots, chickpeas and plenty of sauce, and serve hot.
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Tip: Spoon extra sauce over the couscous so it soaks up the flavor.

Good to know

Tips

Keep the chicken skin above the liquid while braising so it stays more flavorful and doesn't turn slimy.
Use boiling water for the couscous and cover the bowl tightly for even, fluffy grains.
For crisper skin, sear the thighs a minute or two longer in step 3 until the skin is deep golden; the skin softens a little during braising, which is normal.
Toast the spices in the pot; it deepens the flavor noticeably.

Make ahead

The braise (through step 7, before adding lemon and cilantro) keeps in the fridge up to 3 days and tastes better the next day. Reheat gently, then make the couscous fresh.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: store chicken with sauce and couscous in separate airtight containers up to 4 days. Freezer: freeze the chicken and sauce up to 3 months (couscous is best fresh). Reheat chicken and sauce covered over low heat or in the microwave until steaming hot, 165°F (74°C); refresh couscous with a splash of water.

Substitutions

bone-in, skin-on chicken thighs → bone-in chicken drumsticks. Cook the same time; use the same internal temperature.
raisins → chopped dried apricots or dates. Use the same amount; they add a similar sweetness.
instant couscous → whole wheat instant couscous. Use the same amounts; the texture is slightly nuttier.
low-sodium chicken broth → vegetable broth or water. If using water, add an extra ½ tsp salt to the braise.