Moroccan Spiced Chicken and Garlic Cous Cous
Bae Rating: 2.5/5
Vibes: Floor pillows and a few glasses of wine.
Ingredients
Moroccan spiced chicken
- 4 chicken thighs (skin on)
- 2 tsp Cinnamon
- 2 tsp Coriander
- 1 tsp cardamom
- 2 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Ginger
- 1 tsp Turmeric
- 1/2 tsp Cayenne (plus more to taste)
- 2 tsp sea Salt
Garlic cous cous
- 1 tbs of garlic, minced
- Plain cous cous
- Chicken stock
- Sea salt
- 1 bay leaf
- I tbs Pour Olive Harissa Olive Oil (plus more for garnish)
Mint Yogurt Sauce
- 1 bunch fresh mint
- 1 bunch fresh dill
- 1/4 cup of Greek yogurt
- 1 tbs of honey
- 2 tbs of lemon juice
- 1 tsp of cumin
- 1/4 cup of Olive oil (plus extra)
- Sea salt & pepper
Directions
Moroccan Spiced Chicken
- Pat the chicken skin completely dry. I usually do at least 2 changes of a paper towel to get them as bone dry as possible. Bone dry skin leads to crispy chicken skin, so it’s worth the extra step!
- Combine all of the spices, and sprinkle the mixture evenly onto both sides of the chicken. Make sure they’re as evenly seasoned as possible, this is not a bland dish.
- Sear the chicken skin side down for 2-3 minutes on medium-high heat, or until the skin is crisp and browned (but not burned) and the spices are fragrant.
- Finish the chicken in a 400 degree oven for about 30 minutes, or until a meat thermometer hits 165. I usually take mine out at around 160, and let the residual heat cook the chicken through to 165 as it rests.
Garlic Cous Cous
- In a pot, sauté the minced garlic in the Pour Olive Harissa Olive Oil (or whatever EVOO you have on hand) until it’s fragrant, and add the bay leaf.
- From there, prepare your cous cous as the directions suggest, with chicken stock instead of water; this maximizes the flavor! When it’s finished, fluff and serve with a drizzle of Pour Olive Harissa Olive Oil on top.
Mint Yogurt Sauce
- In a blender or food processor, blend all of the ingredients except the olive oil
- While the machine is running, slowly drizzle the olive oil through the top of the blender or the spout of the food processor.
- Taste the sauce, and serve with the chicken.