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    Preparation Time
    60 Mins
    Spice Level  

Moroccan Braised Chicken with Couscousby Cook Gourmet

Rs. 598 Serves 2

One of the reasons importance of Moroccan cuisine is its remarkable diversity of influences. In Moroccan dishes, one can trace the country's long history of colonizers and immigrants who have left their mark in more than one way. The cuisine of the first inhabitants, the Berbers, still exists today in the staple dishes like tagine and couscous.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories400


    Non Stick Pan

INGREDIENTSPortion for 2

    For Chicken
    400 gms chicken thigh
    1/2 onion
    1.25 tbsp parsley
    1.25 tbsp coriander
    1 Lemon
    2 garlic cloves
    Chicken Spice Mix(1 tsp turmeric, 1 tsp cumin,1/2 tsp black pepper)
    1.5 tsp Chicken Aromata Powder
    2 tbsp chopped olives
    1 tbsp pomegranate seeds
    1 tsp Parsley for garnish

    For Couscous
    100 gms Couscous
    3/4 tsp Chicken Aromata Powder
    2 tsp olive oil
    1/2 onion
    1 garlic clove
    Couscous Spice Mix(1/2 tsp cumin, 1/4 tsp cinnamon,1/4 tsp turmeric)
    2 tomatoes
    1tbsp coriander
    1 Lemon

    Cook Gourmet

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      Marinate Chicken Place the onion, parsley, coriander, lemon juice (1 lemon), garlic and chicken spice mix in a blender and process until finely chopped. Rub this paste over chicken to evenly coat and refrigerate for 30 minutes.


      Prepare Couscous While chicken marinates, in a saucepan bring 120 ml (1/2 cup) of water to boil, then add chicken aromata powder, mix well and switch off heat. Add couscous and stir and cover for 5 minutes. Fluff with a fork.


      Prepare Tomato Mixture for Couscous Heat olive oil in a nonstick frying pan over medium heat. Add the onions and cook for 2-3 minutes or until onion softens. Stir in garlic, couscous spice mix and cook stirring for 30 seconds. Add tomato and cook for 1-2 minutes.


      Add Couscous to Tomato Mixture Add the prepared couscous along with coriander and lemon juice (juice of 1 lemon). Season with salt and pepper and switch off heat.


      Prepare Marinated Chicken In a non-stick pan bring 240 ml (1 cup) of water to boil and add chicken aromata powder and mix well. Turn heat to low-medium, then place the marinated chicken. Cover the pan for 25 minutes or until until chicken is cooked through.


      Reduce Chicken Marinade and Serve with Couscous Transfer chicken to a plate and cover with foil to keep warm. Let remaining juices be in the pan, increase heat to medium-high and bring to boil. Cook stirring occasionally, for 10-12 minutes or until sauce thickens. To serve divide couscous among serving plates. Top the chicken and spoon over sauce. Sprinkle with olives and garnish with parley and pomegranate seeds.

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