Mouthwatering Moroccan chicken

Rice was once my favourite staple go-to ingredient but then I discovered delicious giant couscous, sometimes referred to as Israeli couscous (if your looking to try it out too).
This quick and easy Moroccan dinner was yummy and bursting with flavour. The key here is to make sure the components are cooked well; the chicken should be juicy, the couscous should have a bouncy/chewy like texture and the vegetables should be soft but should still have a slight crunch to them.


Serves 4

Preparation: 15 minutes
Cooking: 35 minutes


For the roasted chicken

  • 4 skin-off chicken breasts
  • 1 Finely grated zest and juice of lime
  • 3 tsp Ground cumin
  • 1 tsp Chilli powder
  • 2 tsp Ground ginger
  • 2 cloves Garlic (crushed)
  • 3 tsp Paprika
  • 1 tsp salt
  • 1 tbsp Olive oil

For the sauce 

  • 1 Onion
  • 1 Red bell pepper
  • 3 Garlic cloves
  • 2 tsp Paprika
  • 2 tsp salt
  • 1 Tin chopped tomatoes (400g)
  • A handful of fresh coriander

For the grilled vegetables

  • 3 Bell peppers (assorted colours)
  • 1 Aubergine
  • 1 tbsp White wine vinegar
  • 1 tsp Salt
  • 2 tsp Ground black pepper
  • 2 tsp Ground cumin
  • 1 tsp Garlic granules

For the couscous

  • 300g Giant couscous
  • 2 tsp Turmeric
  • 2 tbsp Chopped coriander
  • 1 tsp Salt
  • 1 tsp Pepper

For the yogurt sauce

  • 5 tbsp Plain/Greek yogurt
  • 1 tsp mint sauce
  • 1/2 lime (juice & zest)
  • 1/2 tsp salt

Method: (lets get started!)

  1. Season the chicken with the salt, lime, cumin, chilli powder, ginger, crushed garlic, paprika and olive oil, then marinate in the fridge for 10 minutes.
  2. Prepare and cook the vegetables by roughly chopping into 2cm shapes, and seasoning with the salt, vinegar,  black pepper, cumin and garlic. Then grill by placing under a preheated grill-oven or on to a hot griddle pan (I used a griddle pan) until coloured.
  3. Remove the chicken from the fridge and place onto a baking tray, cover with foil then cook in the oven for 20 minutes, removing the foil half way through cooking.
  4. Then begin preparing the sauce by quartering the bell pepper and onion and seasoning them with the salt and paprika, next place the veg and garlic on a baking tray and roast until cooked and well coloured.
  5. Rinse the couscous then place in a pan of water along with the tumeric, and boil for 7 minutes until soft and slightly translucent. Once cooked season the couscous with salt and pepper and toss in the chopped coriander.
  6. Complete the sauce by blending the roasted veg along with the tin tomatoes, and fresh coriander, then heat in a small pan and adjusted the seasoning if needed.
  7. Combine all of the ingredients together for the yogurt sauce then serve.

To serve:

  1. Spoon a serving of couscous on to a plate then layer the vegetables on top.
  2. Thinly slice the cooked chicken breast and place the slices over the veg.
  3. Finally drizzle over the tomato and yogurt sauce.

And there you have it: ‘A delicious Moroccan inspired dinner!’

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