This recipe of Moroccan Chicken with Figs And Couscous is a beautiful recipe that can be made any day of the week, but it could also be a wonderful dish to serve when you have company.
Healthy and delicious, the recipe is loaded with spices that bring a lot of flavor to the dish.
I am excited to share this recipe on the blog today, because I love to take you once in a while on a trip around the world without having to buy a plane ticket. Trying a new recipe from a different cuisine is something I am passionate about, so today, let's open that spice cabinet in your kitchen and turn these pieces of chicken into an inspired ethnic dinner in just few minutes.
We are going to Morocco tonight.
Jump to:
I love how easy it is to make this recipe. In less than an hour you could have a wonderful meal on the table that everyone will enjoy.
Ingredients
- Boneless skinless chicken thighs have the most flavor, but you can also use chicken breast.
- Brown sugar
- Ground coriander
- Ground cumin
- Paprika
- Cinnamon
- Garlic powder
- Ground ginger
- Salt
- Pepper
- All purpose flour
- Olive oil
Sauce:
- Onions
- Chicken broth
- Dried figs: The fresh fruits are wonderful in many recipes, but majority of figs, however, in the Moroccan cuisine, are consumed dried.
- All purpose flour
- Salt and pepper
- Cilantro
I served this dish with couscous.
What exactly is couscous
Couscous is a type of pasta that is used in many cuisines around the world. It is made with coarse semolina grains and durum wheat flour. Semolina grains are sprinkled with lightly salted water and rolled with flour to form tiny pellets.
There are two different types of couscous that you can find in regular grocery stores in America, the Israeli couscous or the pearl couscous, and the regular couscous which is very small in size.
Each type is cooked differently, so I suggest you follow the instructions on the box. It takes only a few minutes to cook, so it is perfect when you want to put dinner on the table right away.
For this recipe, I used regular couscous which seems to be close to the couscous they use in Morocco. Perfect for this dish!
How To Serve This Dish
This chicken can be served as a regular dinner, but I think it is a handsome option for entertaining also. You can make the chicken with some time in advance and reheat it, but you will need to make the couscous fresh, before you serve it.
Serve everything on a big platter, placing the couscous as a bed for the chicken and sauce. Make a simple salad and serve it with your favorite white wine. Delish!
Are you going to make this recipe? You will love it, I guarantee!
If you liked the spices in this dish, you might also like this Moroccan soup with chickpeas. A delicious soup that is perfect for the colder seasons.
More Recipes To Love
- Best Slow Cooker Chicken Tinga
- Hearty Potato Stew Recipe With Chicken
- Easy Peanut Butter Chicken (Quick Recipe)
📖 Recipe
Moroccan Chicken with Figs And Couscous
Ingredients
- 2 pounds boneless skinless chicken thighs
Spices for the meat:
- 1 teaspoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons all purpose flour
- 2 tablespoons extra virgin olive oil
Sauce:
- 1 medium onion diced
- 1 cup chicken broth
- 10 dried figs
- 1 tablespoon all purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the chicken thighs into a big bowl.
- Add the spices(brown sugar, coriander, cumin, paprika, cinnamon, garlic, ginger, salt, pepper and flour)
- Coat the chicken with the spices and set aside.
- Put the olive oil into a large skillet and set over medium heat. When hot, add the chicken and brown it on each side.
- Remove it from the skillet and add the diced onion and chopped figs to the skillet. Saute for 1 minute.
- Whisk flour with chicken broth to obtain a smooth mixture, then add it to the onion and figs, together with salt and pepper.
- Add back the chicken to the skillet and let it simmer covered on medium low heat for about 20 minutes or until the chicken is cooked through.
- Serve over couscous or quinoa.
Comments
No Comments