Moroccan Chicken Couscous with Onions & Raisins

Moroccan Chicken Couscous with Onions and Raisins is a traditional dish that
perfectly balances sweet and savoury flavours, with tender chicken, fluffy
couscous, and caramelized onions. This recipe is enriched with warm spices like
cinnamon, turmeric, and ras el hanout, creating a truly comforting meal that’s
bursting with flavour. The key to an authentic taste lies in steaming the
couscous twice, which gives it an airy texture, and simmering the chicken in a
spiced broth, allowing the flavours to infuse deeply. Topped with sweet onions
and raisins, this dish is a beautiful representation of Moroccan culinary
traditions. Follow these steps to bring a taste of Morocco to your table.

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
1 hour, 10 minutes

Total Time
1 hour, 40 minutes

Course:

Main Course

Cuisine:

Moroccan

Keywords:

chicken Onions raisins couscous

Instructions

1 Prepare the Couscous (First Steam): Place the couscous in a large, deep bowl.
Add 400 ml of water, 15 ml of sunflower oil, and salt. Mix thoroughly with your
hands, ensuring the couscous is evenly moistened. Let it sit for 12 minutes or
until all the water is absorbed.
2 Steam the Couscous: Transfer the couscous to the top part of a couscous steamer
and cover it with a tea towel to prevent excess moisture from dripping in. Steam
for 35-40 minutes.
3 Prepare the Chicken Mixture: Place 150 g of yellow onion, parsley, and coriander
in a chopper and finely chop. Heat olive oil in a pan over medium heat. Add the
remaining 150 g of chopped onion, chicken legs, salt, turmeric, ginger,
coriander powder, onion powder, garlic powder, ras el hanout, cinnamon powder,
and the chopped herb mixture. Stir well to coat the chicken in spices and cook
for 3-4 minutes.
4 Simmer the Chicken: Add water to the pan and increase the heat to high. Once the
mixture starts bubbling, reduce the heat to low, cover, and let it simmer for
45-55 minutes until the chicken is tender. Add honey, cane sugar, and chickpeas,
mixing well. Cook for an additional 10-15 minutes.
5 Second Steam for the Couscous: Once the first steam is complete, place the
couscous in a bowl. Add 100 ml of water and 15 ml of sunflower oil, mixing until
the couscous absorbs the water. Return the couscous to the steamer, cover with
the tea towel, and steam for another 15-20 minutes.
6 Prepare the Onion Mixture: Peel and slice the remaining yellow onions into half
rings. Heat a frying pan over medium heat, add the onions, and cook until the
edges turn golden brown. Add cane sugar, honey, chicken juice, cinnamon powder,
salt, and raisins. Stir well and cook for 15-20 minutes until the onions are
caramelized.
7 Assemble the Dish: Place the steamed couscous in a deep bowl and add chicken
juice to taste, mixing it in gradually to avoid over-saturating. Spread the
couscous on a large serving plate, arranging the chicken legs, chickpeas, and
caramelized onion mixture on top.

Moroccan Chicken Couscous with Onions & Raisins

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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