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.

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

For Finishing

Fresh herbs: parsley, mint
Lemon or preserved lemon (zest + juice or chopped peel)

Instructions

Preheat oven to 300°F (150°C).
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.
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.
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.
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.
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.
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.