Moroccan Chicken with Pistachio Couscous

Embark on a culinary journey with this Moroccan Chicken with Pistachio Couscous, a dish brimming with exotic flavors and vibrant textures. Juicy, golden-seared chicken thighs are infused with a fragrant medley of cumin, cinnamon, turmeric, and smoky paprika, elevated by the optional kick of harissa paste. Paired with a fluffy couscous tossed with crunchy pistachios, sweet dried apricots, and a touch of fresh parsley and lemon juice, this recipe is a balance of savory, sweet, and tangy notes. Simple yet irresistible, this one-pan meal is perfect for weeknight dinners or a show-stopping weekend feast. Ready in under an hour, this Moroccan-inspired dish is both comforting and sophisticated—sure to transport your taste buds to the heart of North Africa!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoons ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon harissa paste (optional, for heat)
• 2 cups chicken stock
• 1 cup couscous
• 0.5 cups pistachios, shelled and roughly chopped
• 0.25 cups dried apricots, diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon lemon juice
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the chicken thighs with salt and black pepper on both sides.

Step 3

In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.

Step 4

Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.

Step 5

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant.

Step 6

Add the cumin, cinnamon, turmeric, paprika, and optional harissa paste. Stir the spices into the garlic and oil for 30 seconds to bloom the flavors.

Step 7

Pour in 1 cup of chicken stock, scraping up any browned bits from the bottom of the skillet.

Step 8

Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C).

Step 9

While the chicken is baking, bring the remaining 1 cup of chicken stock to a boil in a medium saucepan.

Step 10

Add the couscous, pistachios, and dried apricots to the saucepan. Stir, cover, and remove from heat. Let the couscous steam for 5 minutes.

Step 11

Fluff the couscous with a fork and stir in the fresh parsley and lemon juice. Add more salt to taste if needed.

Step 12

Once the chicken is done, remove it from the oven and let it rest for 5 minutes.

Step 13

Serve each chicken thigh over a bed of pistachio couscous. Garnish with lemon wedges and additional parsley if desired.

Nutrition Facts

Serving size	(1728.2g)

Amount per serving	% Daily Value*
Calories	2480.4

Total Fat 166.4g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 528.6mg	0%
Sodium 3487.4mg	0%
Total Carbohydrate 104.3g	0%
Dietary Fiber 18.9g	0%
Total Sugars 31.9g
Protein 160.5g	0%

Vitamin D 0IU	0%
Calcium 341.2mg	0%
Iron 17.5mg	0%
Potassium 2905.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 25.1%

Carbs: 16.3%