Name: One-Pot Moroccan Chicken Couscous Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle-eastern
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 1 tbsp olive oil; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 cup carrots, sliced into rounds; 1/2 cup dried apricots, chopped; 1.5 cups chicken broth; 1 cup dry couscous; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh cilantro, chopped

Season the chicken thighs generously with salt, black pepper, cumin, coriander, and cinnamon in a medium bowl until evenly coated. Heat the olive oil in a large pot or deep skillet over medium-high heat.

Add the seasoned chicken to the hot pan and sear for 5 to 6 minutes, turning occasionally, until the chicken is golden brown on all sides. Remove the chicken from the pot and set it aside on a plate, leaving the flavorful drippings in the pan.

Reduce the heat to medium, then add the chopped onion and sliced carrots to the same pot. Sauté for about 4 to 5 minutes until the onions are soft and translucent, scraping up any browned bits from the bottom of the pan.

Stir in the minced garlic and cook for 1 minute until highly fragrant, taking care not to burn it. Pour in the chicken broth and add the chopped dried apricots, bringing the mixture to a gentle boil.

Return the chicken and any accumulated juices to the pot, cover with a tight-fitting lid, and simmer over low heat for 10 minutes until the chicken is cooked through and the carrots are tender.

Remove the pot from the heat, stir in the dry couscous, and immediately cover the pot again. Let it sit undisturbed for 5 minutes to allow the couscous to fully absorb the hot, flavorful broth.

Remove the lid and gently fluff the couscous with a fork to separate the grains and distribute the chicken and apricots. Garnish with fresh chopped cilantro and serve warm directly from the pot.