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Moroccan Style Chicken with Couscous with Harissa Yogurt

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1 pound chicken breast

2 teaspoons cinnamon

1 teaspoon groud cumin

1 teaspoon ground ginger

1 teaspoon salt

3 tablespoons extra light olive oil

1 large onion, chopped

3 garlic cloves, grated

1 14 ounces chopped tomatoes

½ cup dried apricots, sliced

1 14 ounces can chickpeas, washed and drained

1 to 2 tablespoons honey

1 cup chicken stock


1/3 cup cilantro, chopped

1/3 cup parsley, chopped

Mix the cinnamon, ground cumin, ground ginger and salt in a small bowl. Sprinkle the chicken breasts with the spice mixture and let stand for 2 hours.

Heat a wide saucepan with olive oil and brown the chicken breasts on high heat for 2 to 3 minutes on each side. Take out of the pan and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes, stirring every 30 seconds. Add the tomatoes and continue to cook for another 2 to 3 minutes. Add apricots, chickpeas, honey and chicken stock. Bring to a boil and lower heat to a simmer and cover with lid and cook for 45 minutes, checking every 15 minutes. In the meantime, slice the browned, uncooked chicken into slices. Take the lid off and add the chicken. Cook on medium heat for 3 to 5 minutes till the chicken is cooked through. Check for seasonings and add salt as needed. Garnish with cilantro and parsley. Serve with couscous and yogurt sauce.

Pine Nut Couscous

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/3 cup pine nuts
  • 1 teaspoons salt
  • 1½ cup chicken stock
  • 1½ cup couscous
  • 1/3 cup parsley, chopped
  • 1/3 cup cilantro, chopped

Heat a medium saucepan with the oil. Add the ground cinnamon, cumin, pine nuts and salt. Saute on medium heat for 30 seconds. Add the chicken stock and cover with lid and bring to a boil. Add the couscous, turn heat off and cover with lid. Cook for 5 minutes.  Fluff with fork, check seasonings and garnish with parsley and cilantro.

Harissa Yogurt Sauce

  • ½ cup plain yogurt
  • 2 teaspoons harissa sauce
  • 1 teaspoon salt
  • Juice of half a lemon

Mix all the ingredients and serve with the chicken and couscous.


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