By Skyler Bouchard Oppenheim
Braised Chicken with Couscous, Dates and Tangy Yogurt
🇲🇦MAKE YOUR OWN MOROCCAN INSPIRED SEASONING: 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ground cloves, 1 tsp cumin, 1/4 tsp paprika, pinch of cayenne — you can do all of this to taste.
Updated at: Thu, 17 Aug 2023 05:37:47 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Nutrition per serving
Calories3442.1 kcal (172%)
Total Fat148.7 g (212%)
Carbs308.6 g (119%)
Sugars76 g (84%)
Protein229.9 g (460%)
Sodium4051.2 mg (203%)
Fiber45.8 g (163%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4chicken thighs
or 6-8 chicken thighs with skin on
2chicken breasts
with skin on
Kosher salt
Olive oil
1white onion
medium, chopped
4dates
large, finely chopped
1 ½ tspMoroccan seasoning blend
or Berbere, I got my Moroccan Tagine spice blend from @spiceology
3cloves garlic
minced
2 ½ cupschicken broth
2 Tbspred wine vinegar
2 cupsbulgur wheat
couscous
fresh dill
Chopped, for topping
Paprika
for topping
For the tangy yogurt
Instructions
Step 1
1. Before you prep the ingredients, dry off both sides of the chicken. Generously season with kosher salt and pepper on both sides. Let it dry brine. During this time, you can prep veggies + the lemon yogurt. For the yogurt sauce, mix ingredients in a bowl.
Step 2
2. Preheat the oven to 350 degrees F.
Step 3
3. Dry off chicken skin. Heat a large oven safe skillet on high. Wait 2-3 min, then put the chicken skin side down onto the skillet and render the fat (5-7 min) until crispy and golden brown.
Step 4
4. Remove the chicken. Adjust the heat to medium. Add onion and dates. Cook until the onions are translucent. Season with a pinch of salt and Moroccan seasoning. Add the garlic and cook for 2 min until fragrant. Deglaze the pan with chicken broth and mix. Add the red wine vinegar. Place the chicken back in (skin side up.)
Step 5
5. Bake uncovered for 20-30 minutes, until the chicken is fully cooked and 165 F internally. Remove the chicken and add the couscous. Stir until it’s fully coated in the liquid. Place a lid over the couscous and let it absorb for 7-10 minutes, or according to instructions
Step 6
6. Plate w dill, sprinkle of paprika and lemon wedges!
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