Moroccan Chicken with Minty Date Couscous

Name: Moroccan Chicken with Minty Date Couscous
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters salted roasted almonds; 4 servings Freshly ground black pepper; 1 pinch Pinch of cayenne pepper; 2 kilograms chicken, quartered; 0 teaspoons cinnamon; 170 grams cup couscous; 118 milliliters chopped pitted dates; 1 teaspoon finely grated fresh ginger; 2 larges garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 4 servings Kosher salt; 237 milliliters chicken stock or low-sodium broth; 59 milliliters chopped mint; 59 milliliters extra-virgin olive oil; 1 teaspoon sweet paprika

Need a dairy free main course? Moroccan Chicken with Minty Date Couscous could be an outstanding recipe to try. This recipe serves 4. One serving contains 1376 calories, 94g of protein, and 87g of fat. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. Head to the store and pick up ground coriander, garlic cloves, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a small bowl, combine 2 tablespoons of the mint with the garlic, ginger, paprika, cumin, coriander, cinnamon, cayenne and 1 tablespoon of kosher salt. Stir in 1/4 cup of the olive oil and rub the mixture all over the chicken. Cover with plastic wrap and let stand at room temperature for 1 hour.

Ingredients you will need

Kosher Salt

Coriander

Olive Oil

Cinnamon

Ground Cayenne Pepper

Whole Chicken

Paprika

Garlic

Ginger

Cumin

Mint

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 40

Equipment you will use

Oven

In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken, skin side down and cook over moderately high heat until browned, about 5 minutes. Flip the chicken.

Ingredients you will need

Whole Chicken

Transfer the skillet to the oven and roast the chicken for about 30 minutes, until cooked through.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Oven

Transfer the chicken to a platter, cover and keep warm.

Ingredients you will need

Whole Chicken

Pour the pan juices into a heatproof cup and spoon off as much fat as possible. Set the skillet over high heat and add the stock. Cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes.

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Add the pan drippings and season with salt and pepper; keep warm.

Ingredients you will need

Salt And Pepper

Equipment you will use

Frying Pan

In a medium saucepan, bring 1 cup of water to a boil with a pinch of salt.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Add the couscous and dates, cover and let stand off the heat until the couscous is tender and the water is absorbed, about 5 minutes. Stir in the almonds and the remaining 1/4 cup of mint. Mound the couscous on plates and top with the chicken. Spoon the pan sauce all around and serve right away.

Ingredients you will need

Couscous