Moroccan chicken recipe with couscous (by Josh Snore)
Print recipeDirections
| Chicken, marinade ingredients | |
| Step 1 | |
 1 cup plain yogurt 1/2 cup chopped fresh cilantro 1/2 cup fresh mint 2 Tbsp olive oil 4 cloves garlic, minced 3 teaspoons paprika 3 teaspoons ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 pounds skinless, boneless chicken breasts | |
| Couscous ingredients | |
| Step 2 | |
 1 cup of instant couscous 1 green pepper, diced 1 sweet onion, diced 1 plum tomato, diced 1/2 teaspoon paprika 1 tablespoon olive oil 4 cloves garlic, minced 2 oz honey 1/2 cup mint 1/4 cup parsley salt and pepper to taste | |
| Cooking directions: Chicken | |
| Step 3 | |
| Mix the marinade ingredients together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours. Then, either cook in black iron skillet or grill the chicken breasts a few minutes on each side, until cooked through. About 5 mins each side. Take care not to overcook, as chicken breasts can easily dry out. | |
| Cooking directions: Couscous | |
| Step 4 | |
| Take minced garlic and olive oil and heat up saucepan until garlic is browned. Then add paprika, salt and pepper, and diced green peppers. Be careful not to let the peppers sit too long, stirring occasionally. When the peppers have browned, add the onions until browned. Separately follow directions to cook couscous, according to your box. Typically though, it will involve the following: Boil water with 1 teaspoon of salt, and one tablespoon of butter. Add couscous to boiling water, stir quickly, remove from heat, cover quickly, and allow to sit for five minutes.) Back in the saucepan, when onions are browned add honey, turn off heat, and allow the honey and peppers to suck it up. Then add diced tomatoes, chopped mint and parsley, and stir into mixture. Add saucepan contents to fluffed couscous. Mix evenly. | |
| Final touches | |
| Step 5 | |
| Plate couscous with chicken on top. Garnish with mint leaves and parsley. Bessaha! 😉 | |