Today, I share a delicious, spicy dish: Moroccan-inspired chicken Couscous, inspired by Moroccan cuisine. The seasoned, tender chicken goes perfectly with the couscous with cumin and carrot. Enjoy the rich, spicy flavors and convenience of this delicious recipe.
Ras el Hanout Chicken with Spicy Carrot Couscous
The dish starts with briefly marinating the chicken. This gives it extra flavor, and the buttermilk's acidity makes it nice and tender. After briefly frying the chicken in the pan so that the outside sears and all the juices remain in the chicken, I fry it in the Air fryer.
Meanwhile, the couscous is cooking. Season it with grated carrots, creamy butter, and a pinch of cumin. It's a tasty, easy meal.
Delicious with a tasty arugula salad that goes well with this recipe. Tasty.
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📖 Recipe
RECIPE CARD
Ingredients
- 2 cups buttermilk
- 2 cloves garlic, squeezed
- 1 tablespoon Ras El Hanout spices
- 3 chicken breast
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter
- 2 cups couscous
- 1 ½ cups vegetable stock, hot
- 1 teaspoon ground cumin
- 4 carrots, coarsely grated
- 2 tablespoons butter
- 2 tablespoons Fresh Parsley, coarsely chopped
Instructions
- Mix the buttermilk and Ras El Hanout in a bowl. Squeeze the garlic over the top and stir it in.2 cups buttermilk, 2 cloves garlic, 1 tablespoon Ras El Hanout spices
- Place the chicken fillets in the marinade and let marinate in the refrigerator for at least 20 minutes.3 chicken breast
- Remove the chicken from the marinade and season with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Melt one tablespoon of butter in a frying pan and fry the chicken until golden brown (about 3 minutes on each side).1 tablespoon butter
- Place the chicken in the Air fryer and fry for 6-8 minutes until done. Its core temperature has to be 162 °F (72 °C).
- Fill a bowl with the couscous and pour the hot stock over the couscous.2 cups couscous, 1 ½ cups vegetable stock
- Stir well once and then cover with aluminum foil.
- Let stand for 10 minutes.
- Season with the cumin, carrots, and butter.1 teaspoon ground cumin, 4 carrots, 2 tablespoons butter
- Sprinkle parsley on top.2 tablespoons Fresh Parsley
- Cut the chicken into slices and serve with the couscous.
Notes
- Bake the chicken for 8–10 minutes in a preheated oven at 350 °F (180 °C)
- Fry the chicken in butter in a skillet. Keep turning so it won't burn.
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Place the couscous with carrot and the chicken in a freezer box or bag and store in the freezer for up to a month.
- Reheat: Stir-fry the couscous in a frying pan until warm. Do the same for the chicken in another pan.
Nutrition
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