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Moroccan Chicken

Moroccan Chicken with Grape 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. Here, Chef Michelle, who's a particularly big fan of Morocco's earthy flavors, mixes the little pearls with chewy dates as a foil for spice-roasted chicken. Tender grape tomatoes mashed with garlic and harissa round out this supremely warm and colorful recipe.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 860
  • Protein 50g
  • Total Carb 90g
  • Total Fat 33g

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
    • 4 packets
    • unsalted butter
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • parsley
    • 1/8 ounce
    • parsley
  • dates
    • 3
    • dates
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • chicken stock
    • 1 container
    • chicken stock
  • Moroccan couscous
    • 3/4 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 ovenproof pan
  • 6" small pot with lid
  • potato masher (optional)

Cooking Steps

  1. Sear chicken

    Sear chicken

    Preheat oven to 425°F. Pat chicken very dry with paper towel and season all over with ½ teaspoon salt. Heat 1 teaspoon olive oil in a medium 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 sear opposite side, 1 minute more (it'll finish cooking in the oven). Transfer chicken to a plate. Reserve pan, off heat, for Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, unwrap butter, place in a small bowl, and set aside to soften at room temperature—this will make it easier to blend with the spices in Step 5. Rinse all produce. Halve grape tomatoes. Finely chop parsley 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 ¼ 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 traditional pasta.)

  4. Make grape tomato sauce

    Make grape tomato sauce

    While couscous cooks, place pan from chicken over medium heat and add 1 teaspoon olive oil. When oil is shimmering, add onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in harissa, grape tomatoes, and crushed garlic to combine. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, 2-3 minutes more. Remove pan from heat.

  5. Roast chicken

    Roast chicken

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

  6. Plate Moroccan chicken

    Plate Moroccan chicken

    Divide couscous between serving plates and top with chicken, leaving tomato sauce behind in pan. Remove and discard garlic, if desired. Using a potato masher or spoon, mash tomatoes to release their juices. Taste and add salt and pepper as desired. Spoon grape tomato sauce over chicken, garnish with parsley, and dig in!

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