Moroccan-Spiced Skillet Chicken and Couscous

Name: Moroccan-Spiced Skillet Chicken and Couscous
Total time: 30 min
Yield: 4
Ingredients: 4 6-ounce boneless, skinless chicken breasts; 3 tbsp. olive oil, divided; 1 tbsp. ras el hanout (see Note); Kosher salt and pepper; 2 large cloves garlic, finely chopped; Rind from 1/4 preserved lemon, pulp scraped and discarded, finely chopped (2 tablespoons); 2 tbsp. tomato paste; 1/2 tsp. smoked paprika; 1 c. quick-cooking pearl couscous (we used Bob’s Red Mill); 1 1/2 tsp. chicken bouillon base (we used Better Than Bouillon) whisked into 11/2 cups water; 1/2 c. cilantro, chopped

Try this one-pan meal.

By Tina MartinezPublished: Jan 4, 2024

Be the first to review!

mike garten

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

Yields:

Total Time:

30 mins

Cal/Serv:

476

Jump to recipe

This cozy skillet chicken dinner gets complex flavor from preserved lemon rind, smoked paprika, and ras el hanout. Meaning “head of the shop,” ras el hanout is a warm, earthy multi-spice mix (think baking spices with a lovely floral note) used in North African cooking.

Advertisement - Continue Reading Below

Ingredients

4
6-ounce boneless, skinless chicken breasts
3 Tbsp.
olive oil, divided
1 Tbsp.
ras el hanout (see Note)
Kosher salt and pepper
2
large cloves garlic, finely chopped
Rind from 1/4 preserved lemon, pulp scraped and discarded, finely chopped (2 tablespoons)
2 Tbsp.
tomato paste
1/2 tsp.
smoked paprika
1 cup
quick-cooking pearl couscous (we used Bob’s Red Mill)
1 1/2 tsp.
chicken bouillon base (we used Better Than Bouillon) whisked into 11/2 cups water
1/2 cup
cilantro, chopped

Directions

1. Step 1Place chicken in large bowl and toss with 1 tablespoon oil, then ras el hanout and 1/4 teaspoon each salt and pepper to coat.
2. Step 2Heat 1 tablespoon oil in large deep skillet or Dutch oven on medium. Add chicken and cook, undisturbed, until golden brown, 7 to 8 minutes. Flip and cook until other side is golden brown, 2 to 3 minutes; transfer to plate (chicken will finish cooking later).
3. Step 3Add remaining 1 tablespoon oil to skillet along with garlic and preserved lemon rind; cook, stirring constantly, 15 to 30 seconds. Add tomato paste and smoked paprika; cook, stirring constantly, 1 minute.
4. Step 4Add couscous and stir to coat. Stir in bouillon mixture and bring to a boil. Nestle chicken, darker side up, in couscous and add any juices from plate. Cover, reduce heat, and simmer until couscous has absorbed most of liquid and chicken is cooked through, 14 to 15 minutes. Serve sprinkled with cilantro.

NUTRITIONAL INFORMATION (per serving): About 476 calories, 15 g fat (2.5 g saturated), 124 mg cholesterol, 535 mg sodium, 38 g carbohydrates, 3 g fiber,1.5 g sugar (0 g added sugar), 44 g protein

Note: Mind Your Blend. The ingredients of ras el hanout can vary. If yours does not have cumin or cinnamon, add 1 teaspoon ground cumin and 1/4 teaspoon cinnamon to the recipe when adding paprika.

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below