This Moroccan inspired chicken is incredibly flavorful - spice rubbed chicken braised with lemon, olives, and dried fruit and served over fluffy couscous with lemon and almond.
Ingredients
Chicken- 1 whole chicken, cut into 8 pieces (or 8 bone-in thighs)
- 3 tablespoons Ras el Hanout
- 1 onion, sliced thin
- 3 cloves garlic, minced
- 1 lemon, sliced
- 1/4 cup Koroneiki Olive Oil
- 1 cup pitted green olives
- 1/2 cup golden raisins
- 1/4 cup cilantro, chopped
- 3 tablespoons tomato paste
- 2 cups chicken stock
Couscous
- 1 cup couscous
- 1 cup water
- 1 teaspoon salt
- 1 lemon, zested
- 1/4 cup slivered almonds
Instructions
- Rub the Ras el Hanout all over the chicken and marinade for at least 1 hour, or up to overnight.
- Heat olive oil in a large dutch oven over medium heat. Add the chicken and sear on each side. Remove the chicken and set aside.
- Add the onion, garlic and tomato paste and cook for 2 minutes. Add the chicken stock, cilantro, olives and raisins. Bring to a simmer, then lower the heat to medium low. Add the chicken back to the pot and place lemon slices over. Cover and cook for 30-45 minutes until cooked through (internal temp of 165 degrees).
- Make the couscous about 15 minutes before the chicken is done cooking. Bring the water to a boil, then remove from the heat and add the couscous, salt and lemon. Cover for 5 minutes until the water is absorbed. Fluff with a fork and add the almonds.
- To serve, place the couscous on a platter and top with the chicken and sauce.
Serves 4-6
Takes 1 hour
