Moroccan Style Chicken with Olives and Couscous
This Moroccan–style chicken with olives and couscous is sure to delight your taste buds! This savory dish is bursting with flavor from the cumin, paprika, turmeric, garlic, and lemon. The chicken is cooked to perfection in a rich sauce and served with pearl couscous and olives. Finish off with a few garnishes of almonds and mint for an extra special touch. Enjoy this dish for a unique and delicious meal!
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- 3 Tablespoons Moresh Extra Virgin Olive Oil Beldi Lemon Flavor
- 3-4 Chicken Thighs, skin-on & boneless
- 2 teaspoon Ground Cumin
- 1 1/2 teaspoon Paprika Powder
- 1 teaspoon Ground Turmeric
- 2 teaspoons Salt
- 1/2 teaspoon Black Pepper
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 2 cups Chicken Stock
- 1 cup Moresh Green Olives with Herbs & Lemon
- Sliced Almonds, to garnish
- Fresh Mint, to garnish
- 1 cup Moresh Spicy Green Olives, to serve
- Pearl Couscous, to serve
Mix the spices in a small bowl then pat the chicken thighs dry with a paper towel and season the chicken thighs with the spice mixture on both sides.
Heat a large, heavy-bottom pot on medium-high then add Moresh Extra Virgin Olive Oil Beldi Lemon Flavor. To the hot oil, add seasoned chicken thighs, skin side down. Brown the chicken thighs on medium heat for 5-7 minutes then turn and brown the other side for another 5-7 minutes.
Next, add the diced onion and minced garlic. Stir to sauté for 3-4 minutes then add the chicken stock and Moresh Green Olives with Herbs & Lemon. The stock should not fully submerge the chicken thighs but rather come up about half way. Loosely cover the pot and simmer for 20-25 minutes or until the chicken is fully cooked through.
To serve, add cooked pearl couscous to a serving platter then top with the chicken thighs, sauce and Moresh Green Olives with Herbs & Lemon. Garnish with sliced almonds and fresh mint and serve with a side of Moresh Spicy Green Olives.