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Baharat Chicken

Baharat Chicken with Feta Couscous and Moroccan Tomato Sauce

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Recipe Details


Baharat is a fragrant Middle Eastern seasoning that typically includes spices like cumin, coriander, cardamom, paprika, cloves, and cinnamon. Here, Chef Shanna uses the blend to add warming, aromatic flavor to pan-roasted chicken breasts. The meat is served over a bed of feta-flecked Israeli couscous with a thick sauce of fire-roasted tomatoes, bell pepper, parsley, and garlic.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 670
  • Protein 46g
  • Total Carb 48g
  • Total Fat 31g

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

Ingredients & Equipment

What we send

  • green bell pepper
    green bell pepper
  • parsley
    1/8 ounce
  • garlic
    1 clove
  • fire-roasted tomatoes
    1 can
    fire-roasted tomatoes
  • sugar in the raw
    2 packets
    sugar in the raw
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • baharat spice
    1 teaspoon
    baharat spice
  • Israeli couscous
    1/2 cup
    Israeli couscous
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium high-sided pan
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium, covered pot of water to a boil over high heat (this prevents it from evaporating before you’re ready to cook the couscous). Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into small dice. Pick parsley leaves and finely chop stems, keeping separate (the stems are actually quite tender, so we've kept them for extra flavor and aroma). Mince garlic.

  2. Simmer tomato sauce

    Simmer tomato sauce

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. Add bell pepper and sauté, stirring, until beginning to soften, 3 minutes. Stir in fire-roasted tomatoes and their juices, garlic, and parsley stems. Bring to a boil over high heat, then reduce heat to medium. Stir in sugar to combine; simmer, stirring occasionally, until sauce has thickened slightly, 8-10 minutes.

  3. Cook baharat chicken

    Cook baharat chicken

    While sauce simmers, pat chicken very dry with paper towel. Season all over with baharat spice, ½ teaspoon salt, and black pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until no longer pink, 6 minutes more. Transfer chicken to cutting board; set aside to rest.

  4. Cook couscous

    Cook couscous

    While chicken cooks, stir couscous into pot with boiling water and cook until tender, about 8 minutes (move on to Step 5, but don't forget to come back). Then, drain and return to pot, off heat. Stir in half of feta, ¼ teaspoon salt, and black pepper as desired; set aside for serving.

  5. Finish tomato sauce

    Finish tomato sauce

    Once sauce has thickened slightly, remove pan from heat. Season Moroccan tomato sauce with ½ teaspoon salt and black pepper as desired. Cut rested chicken into ¼-inch slices.

  6. Plate baharat chicken

    Plate baharat chicken

    Divide feta couscous between shallow serving bowls. Top with Moroccan tomato sauce, then baharat chicken. Garnish with parsley leaves and remaining feta. Enjoy!

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