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Moroccan Chicken

Moroccan Chicken with Cherry Tomato Sauce and Couscous

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Couscous, the pearled semolina wheat that’s a staple in many North African cuisines, is a classic base for saucy, comforting dishes. Chef Michelle, who’s a particularly big fan of Moroccan cuisine’s earthy flavors, is mixing the grain with chewy dates and pairing it with spice-roasted chicken. Tender cherry tomatoes, mashed with garlic and smoky harissa, round out this supremely warm and colorful Encore Recipe.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 860
  • Protein 47g
  • Total Carb 87g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • unsalted butter
    • 3 packets
    • unsalted butter
  • cherry tomatoes
    • 3/4 pint
    • cherry tomatoes
  • parsley
    • 1/8 ounce
    • parsley
  • dates
    • 4
    • dates
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • chicken stock
    • 8 ounces
    • chicken stock
  • Moroccan couscous
    • 2/3 cup
    • Moroccan couscous
  • harissa
    • 2 teaspoons
    • harissa
  • white wine
    • 1/4 cup
    • white wine
  • ground cinnamon
    • 1/8 teaspoon
    • ground cinnamon
  • ground coriander
    • 1/4 teaspoon
    • ground coriander
  • ground cumin
    • 1/4 teaspoon
    • ground cumin
  • sweet paprika
    • 1/4 teaspoon
    • sweet paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • 6" small pot with lid
  • potato masher (optional)

Cooking Steps

  1. Sear chicken

    Sear chicken

    Preheat oven to 425°F. Pat chicken dry and season all over with ½ teaspoon salt. Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, about 5 minutes. Flip and brown on opposite side, 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate, reserving juices in pan for making sauce.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, place butter in a small bowl and set aside to soften at room temperature—this will make it easier to blend with spices in Step 5. Rinse tomatoes and halve. Rinse parsley and finely chop leaves, discarding stems. Roughly chop dates. Peel onion, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves.

  3. Cook couscous

    Cook couscous

    In a small pot, combine chicken stock and ⅓ cup water and bring to a boil over high heat. Then, remove pot from heat and immediately stir in couscous, dates, and ¼ teaspoon salt to combine. Cover pot and set aside until ready to serve. (kitchen tip: Because it cooks by absorbing hot liquid until soft and fluffy, Moroccan couscous doesn't need to be boiled or drained like pasta.)

  4. Sauté cherry tomatoes

    Sauté cherry tomatoes

    Return pan from chicken to medium heat and add 1 teaspoon olive oil. When oil is shimmering, add onion and cook, stirring occasionally, until very soft and caramelized, about 5 minutes. Stir in harissa, tomatoes, and crushed garlic cloves to combine. Add white wine and cook, stirring, until liquid is reduced by half, 2-3 minutes more. Remove pan from heat and set aside.

  5. Roast chicken

    Roast chicken

    Add spice mix to bowl with butter, then mash with a fork to combine. Return chicken to pan on top of tomatoes, skin-side up. Spread spiced butter evenly over skin. Transfer pan to oven and roast until skin is crisp and chicken is cooked through and no longer pink, 10-12 minutes. (P.S. This is a great time to get a head start on dishes!)

  6. Plate Moroccan chicken

    Plate Moroccan chicken

    Using a slotted spoon or tongs, transfer chicken to serving plates, leaving tomatoes behind in pan. Remove and discard crushed garlic cloves, if desired. Using a potato masher or spoon, press tomatoes to release their juices. Taste sauce and add salt and pepper. Divide couscous between plates with chicken, top with tomato sauce, and garnish with parsley. Dig in!

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