Moroccan spiced chicken with couscous



For marinade:

  • 1/4 cup yogurt
  • 2 tbsp olive oil
  • 1 Tbsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • 1/2 [tsp?] cinnamon
  • a few dashes of black pepper.

Everything else:

  • 1 cup pearl couscous
  • 2 cups chick stock
  • 1 lemon sliced
  • 2 tbsp olive oil
  • 2 tbsp garlic ginger paste (I make my own)
  • 1/2 cup chopped yellow onion
  • 2 chicken breasts
  • Chopped parsley and green olives for garnish


  1. Mix together marinade ingredients and cut chicken into chunks, then mix together well and refrigerate for at least 30 minutes. Longer is better.
  2. Heat skillet on med and add 2 tbsp of olive oil. Add chicken to pan and cook 5ish minutes per side (I like to char it slightly for flavor)
  3. Remove chicken from pan and set aside.
  4. Add onion and couscous, more oil if needed and stir till everything is nicely coated in oil and onions are starting to soften.
  5. Add 1 cup of chicken stock and slowly stir scraping the burnt parts from the bottom on the pan.
  6. Once the moisture from the first cup is gone, stir in the other cup of broth, the garlic ginger paste and sliced lemon.
  7. Once half of the moisture is gone, add chicken back to the pan and simmer till almost all of the moisture has been absorbed.
  8. Remove from heat and garnish with parsley and olives and if you are feeling wild, goat cheese crumbles are a wonderful addition to this.