Morrocan Chicken and Couscous

Morrocan Chicken and Couscous


1 person made this

About this recipe: This hearty chicken dish is simple to make and bursting with flavour. Marinated chicken is baked with couscous and sultanas, then garnished with mint.


Serves: 4 

  • 500g skinless chicken breast fillets (or thighs), cut into 5cm cubes
  • 2 tablespoons Ras El Hanout spice blend
  • 1 tablespoon curry powder
  • 1 teaspoon crushed chillies or to taste
  • 3 cloves garlic, crushed
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 30g butter
  • 1 bunch mint, for garnish
  • 1 handful sultanas
  • 2 handfuls couscous

Prep:10min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4.
  2. Marinate the chicken with Ras El Hanout, curry powder, crushed chillies, garlic, honey and oil. Let sit for 30 minutes.
  3. Cook couscous as per packet's instructions. Stir in the butter and fluff up with a fork. Stir through with sultanas and cover with foil.
  4. Place chicken into a baking tin and bake for 10 minutes. Place the couscous into the oven.
  5. When the chicken has about 5 minutes left of cook time, mix with the couscous. Stir through and return to the oven, uncovered.
  6. Bake for another 5 minutes. Garnish with choped mint leaves and serve.

Ras el Hanout

Is a spice blend used in Middle Eastern/Northern African cuisine. If your local supermarket doesn't stock it, you can purchase it online.

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