Moroccan Chicken and Tomato Skillet with Couscous
The deep, savory tomato-y-ness of this dish will keep you coming back for more. And that depth paired with Moroccan spices? So rich and satisfying. We added some straightforward couscous for balance and toasted almond slivers for crunch.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Roma tomato
10 5 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Mint (Organic)
.25 0.13 oz
Graffiti Eggplant
8 4 oz
Protein & more
Chicken thighs
1 0.5 lb
Tomato paste
3 1.5 tablespoon
Couscous
1 0.5 cup
Almond slices
3 1.5 tablespoon
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 1/2 0.75 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1/2 0.25 teaspoon
Ground ginger
1/2 0.25 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Allspice
1/8 0.065 teaspoon
Cloves
1/8 0.065 teaspoon
Granulated Garlic
1 0.5 teaspoon
Sweet paprika
1 0.5 tablespoon
Prep ahead (optional)
a. Chop graffiti eggplant into ½” pieces. b. ½” dice yellow onion. c. Rough chop tomatoes, reserving juices. d. Mince or rough chop mint leaves. e. Mince garlic.
Instructions
1
Marinate chicken in spices:
a. Add ½ tsp salt and half of Moroccan spice mix to chicken thighs, reserving the second half for the sauce. Set chicken aside.
2
Meanwhile, cook couscous:
a. Boil 1 cup of water (½ cup for 2-person portion) in microwave.
b. In medium saucepan over medium-high heat, add 1 tsp olive oil, ¼ tsp salt, and couscous. Stir to coat couscous with oil, about 1 minute.
c. Add boiling water, cover, remove from heat, and let stand for 5 minutes. Fluff with fork.
3
Cook chicken and stew:
a. In large saute pan over medium-high heat, add 1 tbsp olive oil. Add chicken skin-side down and sear until golden, about 2-3 minutes. Flip and cook another 2-3 minutes. Remove from pan and set aside.
b. In same saute pan, add garlic (mince), yellow onion (¼” dice), eggplant (¼” pieces), and remaining Moroccan spice mix. Stir to combine and cook until soft, about 2 minutes.
c. Add tomato paste; smear and cook in pan until deep red-brown, about 3 minutes. Stir to combine with vegetables.
d. Add roma tomatoes (rough chop) and their juices and 2 cups water (1 cup for 2-person portion). Stir to deglaze the pan.
e. Add chicken (chop into 1” pieces). Reduce heat to medium-low, cover, and cook 12 minutes.
f. Uncover and cook another 10 minutes to reduce sauce.
4
Serve:
a. Divide chicken & vegetables among shallow bowls or plates. Spoon over sauce.
b. Garnish with mint (mince) and almonds.
c. Serve couscous in a bowl or alongside.
Chef's notes
For the vegetarians at the table, chickpeas are a perfect match. If there are both meat eaters and vegetarians for dinner, cook the chicken separate and include the chickpeas in the broth. Simply serve the chicken with the tomato stew spooned over the top with chickpeas and all.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX