Description
A flavorful and aromatic dish featuring crispy, spiced chicken thighs served over a bed of warm couscous cooked with tender carrots and fragrant spices. This North African-inspired meal brings together cumin, coriander, smoked paprika, and cinnamon for a rich, comforting experience perfect for a weeknight dinner or meal prep.
Ingredients
Scale
For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
For the couscous and carrots:
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and thinly sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional)
- 1 cup couscous
- 1 1/4 cups chicken broth or water
- 1/4 cup golden raisins (optional)
- 2 tablespoons chopped fresh parsley or cilantro
- Juice of 1/2 lemon
Instructions
- Prepare the spice rub and chicken: In a small bowl, combine cumin, coriander, smoked paprika, cinnamon, salt, and pepper. Rub this spice mix evenly onto the chicken thighs to season them thoroughly.
- Sear the chicken: Preheat your oven to 400°F (200°C). Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden and crispy. Flip the thighs and cook for another 2 minutes on the other side.
- Roast the chicken: Transfer the skillet with the seared chicken to the preheated oven. Roast for 18–22 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through.
- Cook the couscous and carrots: While the chicken roasts, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened. Add the garlic, sliced carrots, cumin, and turmeric if using; cook for another 2–3 minutes to soften the carrots and release the spices’ aroma.
- Add couscous and broth: Stir in the couscous, chicken broth or water, and golden raisins if using. Bring the mixture to a boil, then cover and remove from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid.
- Finish the couscous: Fluff the couscous gently with a fork to separate the grains. Stir in fresh parsley or cilantro and the juice of half a lemon for brightness.
- Serve: Plate the roasted chicken thighs over the spiced couscous and carrots. Garnish with extra fresh herbs or a dollop of yogurt if desired for added creaminess and flavor contrast.
Notes
- This dish draws inspiration from North African flavors, particularly Moroccan cuisine.
- It works well for meal prepping as the flavors develop even further after resting.
- For variation, try substituting couscous with quinoa or bulgur wheat.
- To make it dairy-free, omit the optional yogurt garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern/North African
