I was super pleased with how this chicken came out. It’s moist, super flavorful, and warming. This was my first time using a Moroccan spice mix called ras el hanout which I found at the Giant and picked up because I’ve started seeing it in some recipe browsing. I really liked it. It adds a ton of flavor and a little heat. Paired with the apricots in this recipe and this chicken is anything but boring.
Adapted from Cooking Light magazine (November 2010: Spicy Moroccan Chickpeas)
- 1/4 cup extra virgin olive oil
- 3 large garlic cloves, peeled
- 1 large red onion, thinly sliced
- 3 large carrots, diced
- 1 Tbsp ras el hanout (or garam masala)
- 1 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 1 (3″) piece cinnamon stick
- 1 lb chicken tenders, cut in bite size pieces
- 1 lemon, zested and juiced
- 1/2 cup dried apricots, sliced
- 3 cups water or chicken stock
- 2 cups couscous
- 1/2 cup golden raisins
- 1/2 cup cilantro, chopped
In a large skillet, heat oil over medium-high heat. Add garlic and cook for a minute or two until garlic begins to turn brown. Remove garlic from pan and discard. Add onion and sauté until tender, add carrots and cook until beginning to soften. Add ras el hanout, salt, pepper, red pepper flakes, cinnamon, and cook for a minute. Add chicken and toss to coat, cook for about 5 minutes until chicken is browned. Add lemon zest and lemon juice and dried apricots. Cover with a lid and allow to cook over low heat for about 10 minutes.
Meanwhile, bring water to a boil in a sauce pan. Once water is boiling, turn off the heat. Add couscous to the pot and cover with a lid. Let stand for 5 minutes and then add raisins and fluff with a fork.
Serve couscous and top with chicken, then garnish with fresh cilantro.