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Moroccan Chicken

Moroccan food has a distinct earthy flavor from the combination of cumin and turmeric. Cinnamon also is a characteristic element here, and raisins add a touch of sweetness. This recipe also works well using lamb or turkey.

Recipe information

  • Yield

    serves 2

Ingredients

Canola or olive oil spray
1 medium yellow onion, chopped
2/3 cup couscous
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 to 3/4 pound chicken breasts or thighs
1/4 cup raisins
One 8-ounce can tomato sauce
1/2 pound mushrooms, halved or quartered
1 carrot, sliced
2 cups sugar snap peas, halved

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with canola or olive oil.

    Step 3

    Scatter the onion in the pot.

    Step 4

    Put the couscous in a 2-cup measure and add the cinnamon, cumin, and turmeric. Fill with water to the 1 1/2-cup line. Mix well and pour over the onion. Use the back of a spoon to spread the couscous evenly.

    Step 5

    Place the chicken on top of the couscous. Sprinkle with raisins. Pour half of the tomato sauce over the top.

    Step 6

    Layer in the mushrooms, carrot, and snap peas. Then drizzle the remaining tomato sauce over all.

    Step 7

    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 8

    Calories: 534

    Step 9

    Protein: 41g

    Step 10

    Carbohydrates: 85g

    Step 11

    Fat: 5g

    Step 12

    Cholesterol: 75mg

    Step 13

    Sodium: 635mg

    Step 14

    Fiber: 12g

Glorious One-Pot Meals
TagsCouscousPastaMoroccanNorth AfricanAfricanChicken BreastChickenPoultryChicken ThighRaisinDried FruitFruitMushroomVegetableSugar Snap PeaPeaBean and LegumeCinnamonHerbs & SpicesTurmericMainDinnerDairy FreeEasyOne-Pot MealsWeeknight MealsOven BakeDutch OvenCookbooks
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