Moroccan Chicken with Couscous

Prep: 20 min., Cook: 20 min., Stand: 5 min. Freezing the chicken for 30 minutes makes slicing a snap.

Yield: Makes 6 servings
Recipe from Southern Living Cooking School

More From Southern Living Cooking School


  • 1/2 cup all-purpose flour
  • 1 teaspoon Saigon cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 3 (4-ounce) skinned and boned chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse grind black pepper
  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 3/4 cup golden raisins
  • 1/4 cup chopped kalamata olives
  • 1 (14-ounce) can chicken broth
  • 1/2 cup orange juice
  • 1 1/2 cups uncooked couscous
  • 1/4 cup chopped fresh parsley


  1. 1. Combine first 4 ingredients in a shallow dish.
  2. 2. Cut chicken breasts into ½-inch-thick slices. Sprinkle slices evenly with salt and pepper; dredge in flour mixture.
  3. 3. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown and chicken is done. Remove chicken from skillet, and keep warm.
  4. 4. Melt remaining 2 tablespoons butter in skillet; add onion, and sauté 5 to 6 minutes or until tender. Stir in raisins and next 3 ingredients, and bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Add parsley, and fluff with fork. Arrange chicken strips over couscous, and serve immediately.
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