Moroccan-Inspired Spiced Chicken Thighs with Couscous: One-Pan Magic

Here’s a killer way to turn your chicken thighs and couscous into something flavorful, comforting, and a little bit fancy without much effort.

This dish combines the warmth of North African spices with the convenience of a braised finish in the oven, a technique that prevents the couscous from burning while ensuring everything cooks evenly.

🍗 Spiced Chicken Thighs with Couscous and Vegetables

🛒 Ingredients:

• Chicken thighs
• Couscous (about 1 cup, Moroccan style)
• Onion, sliced
• Garlic, minced
• Carrots and bell peppers
• Raisins or dried apricots
• Chicken broth or water (1.5 cups, hot)
• Olive oil
• Spices:
  • Cumin (1 tsp)
  • Paprika (1 tsp)
  • Cinnamon (½ tsp)
  • Turmeric (½ tsp)
  • Salt & pepper
  • Harissa or chili flakes for heat
• Fresh herbs: parsley, mint
• Lemon or preserved lemon (zest + juice or chopped peel)

🔥 Instructions:

1. Preheat oven to 300°F (150°C).

2. Season & sear chicken:

   • Pat thighs dry and season generously with salt, pepper, and your spice mix (cumin, paprika, cinnamon, turmeric).
   • Heat olive oil in an oven-safe braiser, Dutch oven, or tagine over medium-high heat.
   • Sear chicken skin-side down until crispy and golden (4-5 minutes). Flip and cook a few more minutes. Set aside on a plate.

3. Sauté aromatics:

   • In the same pan, add a bit more oil if needed. Sauté onions until soft and translucent (3-4 minutes).
   • Add garlic, carrots, and any other vegetables. Cook 2-3 minutes until fragrant.

4. Deglaze & build the base:

   • Add raisins or dried fruit, stir briefly to warm through.
   • Pour in the hot broth or water (1.5 cups). Scrape up any browned bits from the bottom-that’s pure flavor.

5. Add couscous & chicken:

   • Stir in the couscous, making sure it’s evenly distributed.
   • Nestle the seared chicken pieces back into the pan, skin-side up.

6. Oven braise:

   • Cover with a tight-fitting lid or foil and transfer to the preheated 300°F oven.
   • Cook for 25-30 minutes, until chicken is cooked through and couscous has absorbed the liquid.

7. Fluff & finish:

   • Remove from oven and let rest, covered, for 5 minutes.
   • Uncover, fluff couscous gently with a fork around the chicken.
   • Squeeze fresh lemon juice over everything and sprinkle with fresh herbs.

Recipe Notes

Why the oven? Moving to a low oven temperature after building the dish prevents the couscous from scorching on the stovetop while ensuring even, gentle cooking throughout. I don’t know if this is traditional but I found it easier.