Moroccan Chicken with Roasted Vegetable Couscous

Moroccan Chicken with Roasted Vegetable Couscous

Moroccan Chicken with Roasted Vegetable Couscous

This traditional Moroccan dish is loaded with spices, succulent chicken, and exotic flavors. Complete this dish with roasted vegetable couscous.


Makes 4-6 servings


1 3-4 pound chicken
1 onion, medium dice
3 carrot, medium dice
2 celery, medium dice
3/4 cup of water
1 teaspoon ground ginger
1 teaspoon fennel seeds
1 teaspoon black caraway seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1 teaspoon sugar
1 star anise
2 teaspoons salt
2 tablespoons olive oil
1 tablespoon mango honey
1 lemon, juiced
2 tablespoon white wine vinegar
1/4 cup, plus 2 tablespoons extra virgin olive oil
1 cup chicken drippings
1/2 teaspoon tumeric
1 cup couscous
pinch of salt
2 scallions, finely chopped
2 tablespoons chopped mint


  1. Preheat the oven to 400° and position a rack in the lower third of the oven.
  2. Scatter the onion, celery and carrot, over bottom of baking dish. Set aside.
  3. Combine all of the spices in a spice grinder and grind into a fine powder. Place the ground spices in a small mixing bowl and combine with olive oil. Set aside.
  4. Pat the chicken dry and season the chicken generously with salt and pepper. Rub the spice blend all over the chicken.
  5. Set the chicken breast-side-up on top of the vegetables. Add 3/4 cup of water to the pan. Roast for 1 hour and 20 minutes, or until the skin is lightly browned and temperature reads 170°F.
  6. When done, tilt the chicken to drain the cavity juices into the roasting pan and transfer the chicken to a cutting board, allow to rest for 10-15 minutes. Transfer the accumulated pan juices to a medium saucepan and bring to a boil (you should have about 1 cups worth of pan drippings - if shy of 1 cup just add water to create 1 cup of liquid). Bring the pan up to a boil and use to make the couscous.
  7. Whisk together honey, lemon, vinegar, salt and pepper. While still whisking, drizzle in olive oil. Season to taste with salt and pepper. Drizzle lightly over roasted chicken.
  8. Once the chicken juices have come to a boil, season the juices with the tumeric and a pinch of salt. Add the couscous, remove from heat, cover and let stand until the couscous is tender and the water is absorbed, about 5 minutes. Fluff with a fork. Add the chopped scallions, mint and remaining vegetables and gently toss to combine. Mound the couscous on plates and top with roasted chicken. Drizzle with mango-honey vinaigrette.

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