North African Chicken and Couscous

Transport your taste buds to the sun-soaked streets of North Africa with this vibrant and aromatic North African Chicken and Couscous recipe. In just an hour, you’ll create a flavorful masterpiece featuring tender, golden-seared chicken thighs simmered in a rich tomato-based sauce spiced with cumin, coriander, cinnamon, and a touch of paprika. Enhance the complexity with optional harissa paste for a spicy kick, and balance it all with hearty chickpeas, sweet carrots, and fresh zucchini. Served over fluffy couscous and garnished with bright parsley, this one-pot wonder is a perfect weeknight meal or dinner-party centerpiece that's both wholesome and satisfying. Ideal for anyone seeking globally inspired recipes, this dish combines bold spices, easy techniques, and vibrant ingredients into a feast you’ll crave again and again.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 1 teaspoon paprika
• 1 tablespoon harissa paste (optional, for spice)
• 1 14-ounce can canned diced tomatoes
• 2 cups chicken broth
• 2 medium carrot, peeled and chopped
• 1 medium zucchini, chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 1.5 cups couscous
• 2 tablespoons fresh parsley, chopped
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 3 minutes per side. Remove the chicken and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened and translucent, about 5 minutes.

Step 4

Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, paprika, and optional harissa paste. Cook for 1 minute until fragrant.

Step 5

Add the canned diced tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.

Step 6

Return the chicken thighs to the skillet, skin-side up. Cover and simmer on low heat for 20 minutes.

Step 7

Add the chopped carrots, zucchini, and chickpeas. Cover again and cook for an additional 15 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 8

Meanwhile, prepare the couscous. In a medium saucepan, bring 1.5 cups of water and a pinch of salt to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork.

Step 9

To serve, place a scoop of couscous on each plate and top with chicken, vegetables, and sauce. Garnish with chopped parsley.

Nutrition Facts

Serving size	(2101.5g)

Amount per serving	% Daily Value*
Calories	1747.0

Total Fat 68.1g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 7.5g
Cholesterol 7.9mg	0%
Sodium 7796.2mg	0%
Total Carbohydrate 229.3g	0%
Dietary Fiber 54.6g	0%
Total Sugars 50.9g
Protein 64.0g	0%

Vitamin D 0IU	0%
Calcium 585.9mg	0%
Iron 22.1mg	0%
Potassium 3967.9mg	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: 34.3%

Protein: 14.3%

Carbs: 51.4%