20-Min Moroccan Chicken & Couscous
Spiced chicken seared in minutes, then finished in a warm broth with couscous that absorbs all the flavor. Serve with the pan sauce drizzled over top.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb chicken thighs, boneless skinless
- 1 cup couscous
- 1.5 cups chicken broth
- ⅓ cup dried apricots, chopped
- 1.5 tsp garam masala (or moroccan spice blend)
- ½ medium, sliced red onion
Instructions
- 1
Season chicken thighs generously with salt, pepper, and garam masala on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 4 minutes per side without moving until golden. Transfer to a plate.
- 4
Add sliced onion to the same skillet, stir 2 minutes until softened and fragrant.
- 5
Pour in broth, return chicken to pan, add apricots and couscous. Bring to a boil, then cover and remove from heat.
- 6
Let sit covered 5 minutes until couscous absorbs the liquid. Serve the chicken over couscous with the pan sauce spooned over top.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon
- plate
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