Moroccan Chicken Couscous

Moroccan Chicken Couscous - IIFYM Meal Prep
Moroccan Chicken Couscous – IIFYM Meal Prep

Protein: 39 grams. Carbs: 51 grams. Fat: 11 grams.

Makes 10 servings

This Moroccan Chicken Couscous recipe lets your spice rack do all the heavy lifting. This dish balances all the exotic Moroccan flavors into this absolutely delicious meal prep. Spices are an amazing tool for flexible dieters cause it has virtually zero calories. This dish is incredibly fragrant, but not spicy. So if you’re weary of that heat, don’t be afraid to be generous with that Moroccan spice blend. The macros for this epic meal prep is perfect for Flexible Dieting, and the recipe is absolutely delicious so give this IIFYM meal prep a try.

This is a two part recipe so I’m going to divide up the ingredient list in two. It feels like a lot of effort, but it really is very simple if you follow the instructions.

Ingredient for Couscous:

  • 1 and 13 Cup Dried Couscous
  • 2.5 Cups Chicken Stock
  • 1 Large Diced Onion
  • 1 tbsp Grated Ginger
  • 1 tbsp Diced Garlic
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Paprika
  • 1 tbsp Turmeric
  • 13 Cup Golden Raisins
  • 2 Chopped Zucchini’s
  • Salt/Pepper
  • Handful of chopped curly parsley for garnish
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Ingredient for Chicken:

  • 3.5 lb Skinless Boneless Chicken Thighs
  • 1 Large Can (28 fl oz) Crushed Tomatoes
  • 2 Large Onions.
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Paprika
  • 1 tbsp Turmeric
  • Salt/Pepper
  • 13 Cup Golden Raisins
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Directions:

1. Pre-heat the oven to 300 degrees.

2. Prepare the Moroccan spiced tomato sauce. Put all the spices into the tomatoes and combine. Then set aside.

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3. Next chop the onions into half rings, like in this photo.

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4. With a large deep baking pan, line the bottom of the pan with the onions. Place the chicken thighs on top and season with salt and pepper.

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5. Pour the seasoned tomato sauce mix you prepared earlier over top of the chicken, then sprinkle on the golden raisins.

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6. Now cover the Moroccan chicken with parchment or wax paper.

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7. Place the baking tray into the oven for 2 hours.

8. Next, prepare the broth for the couscous. Start by preheating a large saucepan to medium-high heat.

9. Next, dice a large onion, garlic, and grate the ginger.

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10. Add olive oil to the saucepan and throw in the onions to saute. Then add the garlic and ginger. Season with salt and pepper.

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11. Once onions start to soften, add the spice blend to the onions and stir for approximately 1 minute.

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12. Now add two cups of chicken broth and bring to a boil.

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13. Once the broth boils, add chopped zucchinis and half a portion of the raisins.

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14. Cook for another 6 minutes and turn the heat off. Remove the saucepan from cooking element and let the broth cool for 5-10 minutes.

15. After the broth is allowed to cool, add the dried couscous and gently combine it into the broth. Keep mixing until liquid is all absorbed. Let the couscous rest for 15 minutes.

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16. After the couscous has rested, take a form to fluff it up a bit. By adding the couscous after the broth cooled, it should reduce clumping. However, you will still get some clumping so fluffing it gives it a better texture.

17. After the chicken has cooked, remove it from the oven and let cool for 15 minutes before serving.

18. The assembly part of this meal prep is fairly straight forward. I recommend using a kitchen scale for even distribution. First, add the couscous into each container. Then add an equal amount of chicken and tomato sauce.

19. Garnish with curly parsley and you are done, enjoy!

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