Breastfeeding Friendly Moroccan Spiced Chicken with Couscous
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the braise
- 2 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 ½ cups low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup green olives, pitted and halved
- 1 tbsp honey
For the couscous
- 1 ½ cups whole wheat couscous
- 1 ½ cups low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the turmeric, cumin, coriander, cinnamon, ground ginger, smoked paprika, salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 3 minutes, then transfer to a plate.
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