Moroccan Chicken Recipe
#recipe
Not only is this delicious dish loaded with olives, warm Moroccan spices, lemons, and dried fruit, it’s also a one-pot wonder, making clean-up a breeze.
The spice rub is the key to the amazing flavors, and for that fall-off-the-bone chicken, you’ll be cooking it right in the sauce.
Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds
So What’s In This Couscous?
- fresh veggies – bell peppers, carrots, onion, zucchini and garlic
- fresh cilantro and mint
- lemon
- spices – turmeric, cumin, cinnamon and coriander
- olive oil
- low-sodium chicken broth
- chickpeas
- almonds
- raisins
couscous
- Preheat oven to 475 degrees. Grease baking sheet
- Add veggies, drizzle with oil and season.
- Roast until tender, about 15 minutes.
- Whisk olive oil, lemon, garlic and most spices.
- Bring chicken broth and turmeric to a boil.
- Pour hot chicken broth over couscous and raisins in bowl and toss
- Cover and rest 5 minutes.
- Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.
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