One-Pot Moroccan Spiced Chicken And Couscous

This one-pot Moroccan spiced chicken and couscous recipe was inspired by the Moroccan tagines I enjoyed on holiday.

What Is A Tagine And How Is This Different?

The name for the morrocam stew known as tagine comes from the pot it is traditionally cooked in, also called a tagine. While many of the flavours used here might also be used to flavour a typical tagine, at least, by modern Western standards, it’s not quite a tagine. It’s cooked in much the same way you would cook a chicken stew, regardless of country, however, cous cous is added at the end. Couscous soaks up all that lovely liquor, leaving a drier dish which is more akin to a rice dish such as jambalaya or biryani.

This one-pot Moroccan spiced chicken and couscous recipe makes use of a regular cooking pot but it’s served in a tagine pot I brought following a very brief negotiation with a salesman in a Moroccan souk.

The Spice Mix

The spice mix used in this one-pot chicken and cous cous recipe was inspired by Moroccan flavours. If it were to be given a name, it would be called a homemade “Ras el Hanout” spice mix. However, Ras el Hanout can be found with many different blends.

Ras el hanout is a spice mix from North Africa, which loosely translates to “head of the shop.” Its composition varies from seller to seller and is typically a blend of the shopkeepers’ best spices.

One-Pot Moroccan Spiced Chicken And Couscous

This one-pot Moroccan spiced chicken and couscous recipe requires one pan, and minimal effort but packs massive flavour.
Prep Time 10 minutes
Cook Time 50 minutes
Marinating 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Moroccan
Servings 4


For the Chicken Marinade

  • 8 Boneless Chicken Thighs
  • 4 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tsp Cumin
  • 1 Tsp Coriander Ground
  • 1 Tsp Paprika
  • ½ Tsp Black Pepper
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Turmeric
  • ¼ Tsp Cayenne Pepper
  • ¼ Tsp Ground Cloves
  • ¼ Tsp Nutmeg
  • ¼ Tsp Ground Cardamon

For the Stew

  • 1 Large White Onion Diced
  • 1 Large Cinnamon Stick Snapped
  • 2 Bay Leaves
  • 3 Garlic Cloves Crushed
  • 1 Tbsp Tomato Puree
  • 600 ml Chicken Stock
  • 300 g Couscous
  • 10 g Fresh Coriander Chopped
  • 10 g Fresh Mint Chopped

To Finish

  • 1 Tsp Golden Raisins
  • 1 Tsp Apricots Diced
  • 1 Tbsp Flaked Almonds Toasted
  • 1 Tsp Chopped Parsley


  • In a bowl, mix the chicken, half of the olive oil, and spices listed for the chicken together and leave to marinate for 30 minutes.
  • Meanwhile, heat a pan over a medium heat and add the oil. Fry the cinnamon stick, bay leaves, and onions for 4-5 minutes until the onions begin to brown. Add the garlic and cook for another 2 minutes.
  • Stir the chicken, and tomato puree into the pan.
  • Cover with chicken stock, bring to a boil, and then reduce to a summer. Cover and cook for 35-40 mins until the chicken is tender.
  • Remove the pan from the heat and stir in the couscous. Cover and leave to stand for 2 minutes until the water is absorbed and the couscous is tender. Fluff with a fork.
  • Mix the mint and coriander through the dish, then season to taste.
  • Spoon into a serving dish. Serve topped with the fruit, nuts, and chopped parsley.
Keyword one-pot, stew, tagine

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