Moroccan chicken with couscous

I have no stories to share today, but just a beautifully simple recipe for Moroccan chicken with couscous.  If memory serves me right, this is the first recipe I tried from the Oprah Magazine Cookbook and one of the recipes that made me want to purchase the book.

The flavours in this dish are subtle and simple.  The chicken is oh so juicy and tender.  No wonder this is David’s second most favourite chicken dish, after the famed African chicken of course.

I couldn’t tell you how authentic this recipe is though since I’ve never eaten at a Moroccan restaurant or been to Morocco.  Why don’t you give it a try anyway and let me know what you think?  Enjoy!

Recipe (adapted from the Oprah Magazine Cookbook):

4 servings

• 8 chicken thighs
• 2 tsp ground cumin
• salt and freshly ground pepper
• 2 tbsp extra-virgin olive oil
• 2 cups chicken stock
• 1/4 cup chopped mint plus whole leaves
• 3 tbsp sliced or chopped kalamata olives

For couscous:

• 2 cups chicken stock
• 1 1/3 cups couscous
• 1/2 tsp salt

1. Rub chicken thighs with cumin and a generous sprinkling of salt and pepper.
2. In a large, high-sided skillet or Dutch oven, heat the olive oil over med-high heat.
3. Add the chicken and brown the skin, 5-7 minutes per side.
4. Add the 2 cups of chicken stock.
5. Bring to a boil, cover and reduce heat to med-low.  Simmer for 20 minutes.
6. Add chopped mint and olives.
7. Cook for 15-20 minutes more or until the chicken is tender.
8. Remove lid and chicken.
9. Increase heat to high and reduce sauce 3-5 minutes, until slightly thickened.  Add additional salt to taste, if desired.
10. To make couscous: In a medium saucepan, heat 2 cups of chicken stock until just boiling, add the couscous and salt and cover.  Remove from heat and let stand 5 minutes.  Fluff with fork.
11. Serve couscous on platter with chicken on top.
12. Spoon the sauce over it and garnish with whole mint leaves.

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