Moroccan Spiced Chicken with Couscous & Pomegranate - This Moroccan spiced chicken delivers tender, juicy bites with warm cumin, paprika, and cinnamon over fluffy couscous. Pomegranate seeds add bright, juicy pops that cut through the savory spices, while herbs keep the finish fresh. It is a weeknight-friendly skillet dinner that looks vibrant on the plate.
Moroccan Spiced Chicken with Couscous & Pomegranate - This dish is all about layering warm spice with bright contrast. Searing chicken builds browned flavor, then a quick simmer keeps it tender while spices bloom in the pan. Couscous is the fastest “grain” base—steamed with hot broth, it turns fluffy in minutes and absorbs pan juices beautifully. Pomegranate seeds are the finishing move: they add sweet-tart bursts that keep the dish from tasting heavy. If you want more sauce, add a splash of broth and scrape the pan to pick up browned bits. This recipe reflects how pantry spices and simple technique can create a bold, restaurant-style result.
Dietary Notes
- ✓ One-Skillet Dinner
- ✓ High Protein
- ✓ Bold Spice Blend
- ✓ Colorful Finish
♥
Why You'll Love This
- Warm Spice Balance: Cumin, paprika, and cinnamon create depth without overpowering.
- Juicy Chicken Texture: Searing then simmering keeps chicken tender, not dry.
- Fluffy Couscous Base: Couscous steams fast and absorbs the pan flavor.
- Pomegranate Pop: Bright seeds add sweet-tart contrast for a lively bite.
Moroccan Spiced Chicken with Couscous & Pomegranate
👩🍳 Author: Chef Nour
⏰ Prep Time: 20min
❄️ Cool Time: 5
🔥 Cook Time: 25min
🥨 Yield: 4
🍞 Method: Sautéing
🌾 Diet: None
★
★
★
★
★
Leave a review
1x
2x
3x
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper, freshly cracked
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 1/2 cups chicken broth
- 1 1/2 cups couscous
- 1 tbsp lemon juice
- 1/2 cup pomegranate seeds
- 1/3 cup fresh cilantro or parsley, chopped
Ingredient Notes:
- boneless, skinless chicken thighs Thighs stay juicy during searing and simmering; cut evenly so they cook at the same pace for tender results.
- olive oil Use enough oil to prevent sticking and help spices toast slightly; a hot pan supports browning for deeper flavor.
- kosher salt Salt the chicken before cooking so seasoning penetrates; taste the sauce at the end because broth salt levels vary.
- black pepper, freshly cracked Fresh pepper adds warm aroma that matches the spice blend; add at the start for crust and again at the end if needed.
- ground cumin Cumin gives earthy depth; toast briefly in the hot pan so the flavor tastes warm and rounded, not dusty.
- smoked paprika Smoked paprika adds color and gentle smoke; avoid burning by adding with other spices and not leaving it on dry heat too long.
- ground cinnamon Cinnamon should sit in the background; a small amount makes the dish taste warmer and more aromatic.
- garlic, minced Add garlic after onion softens so it doesn’t scorch; burnt garlic tastes bitter and can overpower the sauce.
- yellow onion, diced Onion builds a sweet savory base; cook until softened so the sauce tastes smooth, not sharp.
- chicken broth Broth deglazes browned bits and makes a quick pan sauce; add a splash more if you want extra sauciness.
- couscous Couscous steams fast and turns fluffy when covered; fluff with a fork to prevent clumps and keep a light texture.
- lemon juice Lemon brightens warm spices and keeps the dish from tasting heavy; add at the end so it stays fresh.
- pomegranate seeds Add pomegranate at the end for juicy sweet-tart pops; heat can dull their brightness and soften their texture.
- fresh cilantro or parsley, chopped Fresh herbs add a clean green finish; sprinkle last to keep color vivid and flavor lively.
Instructions
-
1Season chicken with salt, pepper, cumin, paprika, and cinnamon - dry seasoning builds a bold spice crust during searing.
-
2Heat olive oil in a skillet over medium-high heat, then sear chicken 3-4 minutes until browned - browning creates deep flavor from the pan.
-
3Add onion and cook 3 minutes until softened, then add garlic for 30 seconds until fragrant - aromatics bloom and sweeten the sauce base.
-
4Pour in 1 cup broth and scrape browned bits, then simmer 6-8 minutes until chicken is cooked through - deglazing turns fond into sauce and keeps chicken tender.
-
5Place couscous in a bowl, bring remaining broth to a boil, pour over couscous, cover 5 minutes - steaming makes couscous fluffy without overcooking.
-
6Fluff couscous with a fork and stir in lemon juice - fluffing prevents clumps and lemon brightens the warm spices.
-
7Serve chicken and pan juices over couscous, then top with pomegranate seeds and herbs - finishing toppings stay bright and fresh for best contrast.
Nutrition Facts
Calories 520
Protein 38g
Carbs 45g
Fiber 4g
Sugar 8g
Fat 20g
Sodium 780mg
Potassium N/A
Serving Suggestions
Serve hot with couscous as the base, then spoon chicken and pan juices over the top. Sprinkle pomegranate seeds and fresh herbs last so they stay bright and juicy. Pair with a simple cucumber salad or roasted carrots. For a dramatic look, finish with a drizzle of olive oil and a pinch of flaky salt.
How to Store?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and couscous in a skillet with a splash of broth over medium heat until hot. Pomegranate seeds are best added fresh after reheating. Freeze chicken (without couscous) up to 2 months; thaw overnight, then reheat gently.
Other Recipes You'll L❤️ve
If you enjoyed this Moroccan Spiced Chicken with Couscous & Pomegranate or any other recipe on my blog,
please leave a ⭐ star rating and let me know how it went
in the comments below. I appreciate you taking time to read about this recipe, thank you!
Leave a Comment