Ingredients and Weight
- 1 whole chicken (3-4 pounds)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dried whole grain couscous
- 2 cups chicken broth
- 1 cup chopped dried apricots
- 1/2 cup chopped almonds
Preparation Time
Cooking Time
Difficulty Level
Preparation Method Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the chicken, onion, garlic, ginger, cumin, coriander, turmeric, cinnamon, salt, and black pepper.
- Rub the spices all over the chicken.
- Place the chicken in a large roasting pan and add the couscous.
- Pour the chicken broth and apricots over the chicken and couscous.
- Cover the pan with aluminum foil and roast for 1 hour.
- Remove the foil and sprinkle the almonds over the chicken and couscous.
- Roast for an additional 30 minutes, or until the chicken is cooked through and the couscous is tender.
Nutritional Information
(Per serving, based on 8)
- Calories: 450
- Fat: 20g
- Protein: 35g
- Carbohydrates: 50g
- Fiber: 6g
Dish Characteristics
- Aromatic, flavorful
- Combination of sweet and savory flavors
- Tender chicken and fluffy couscous
User Comments
- "Delicious and comforting, perfect for a cozy evening."
- "The spices and apricots created a wonderful balance of flavors."
- "Easy to make and a great way to introduce Moroccan cuisine to American palates."
- "The chicken was juicy and the couscous was not mushy at all."
- "A great dish for special occasions or even weeknight dinners."
Special Precautions and Tips
- Use a large roasting pan to prevent the chicken and couscous from spilling over.
- If you don't have whole grain couscous, you can use regular couscous, but reduce the cooking time to 15 minutes.
- You can add other vegetables to the dish, such as carrots, celery, or potatoes.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
