Moroccan Chicken with Couscous

To get the most flavorful couscous we employ a simple yet effective method for cooking it. Instead of boiling in water, we cook the couscous underneath the roast chicken so that it soaks up as much flavor as possible. The resulting pasta is tender and toothsome with a crunchy top layer. Stir the couscous halfway through cooking if you’d like soft pasta throughout.

Moroccan Chicken with Couscous

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.

Servings: 4
Time: 15 minutes
Difficulty: 50 minutes
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Ingredients

4 large bone-in, skin on chicken thighs
1 tbsp vegetable oil
1 medium yellow onion, finely chopped
1 tbsp harissa paste
1 tsp ground turmeric
1 tsp ground cumin
¼ tsp ground cinnamon
¼ tsp garlic powder
1 cup pearled couscous
1 cup chicken broth
1/4 cup cilantro leaves

Directions

1) Pat 4 chicken thighs dry and season with 1 tsp kosher salt and ½ tsp ground black pepper. Nestle chicken into a Suvie pan and place in the bottom zone of Suvie.

2) Stir together 1 tbsp vegetable oil and 1 medium chopped onion and a pinch of salt. Place pan in the top zone of Suvie. Input settings and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 30 minutes

Top Zone: Roast at 400°F for 30 minutes

3) Remove pans from Suvie. Stir 1 tbsp harissa paste, 1 tsp turmeric, 1 tsp cumin, ¼ tsp cinnamon, and ¼ tsp garlic powder into the onions. Return pan to Suvie and broil for 5 minutes.

4) Meanwhile. remove chicken thighs from the pan. Stir 1 cup couscous and 1 cup chicken stock into the empty pan, leaving any drippings in the pan. When the onions are done broiling, stir them into the couscous mixture. Nestle chicken thighs into the pan and return to Suvie. Input settings and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 400°F for 20 minutes

Top Zone: None

5) After cooking, divide thighs and couscous between bowls. Sprinkle with cilantro and serve.

Nutrition

Nutritional Information per serving (4 servings per recipe): Calories 340, Total Fat 14g, Total Carbohydrates 37g, Total Sodium 650mg, Total Protein 16g.