One-pan…need I say more? There are so many things I love about this dish, and I plan on listing them all here:

1. It’s Moroccan inspired, all good things are Moroccan inspired
2. It’s a flavor explosion
3. You can cook it in one pan (easy cleanup, hello!)
4. It only takes 30 mins
5. It’s a clean and wholesome meal
6. It looks beautifully rustic, it says you tried but not impress a soul, but rather feed it

My praise for this dish is not hyperbole, and the only way you’ll find out, is by making it yourself. So here we go…

Moroccan Chicken & Cous Cous

Serves 2-3

Ingredients

Chicken

1 pound of skinless, bone-in chicken thighs

1 tsp turmeric

1 1/2 tsp ground coriander

1 tsp paprika

1 tsp sumac

1 tsp lemon zest

1 tbsp garlic paste

1 tsp ground mustard OR 1 tbsp dijon mustard

3 tbsp plain greek yogurt

2 tbsp extra virgin olive

1 tsp pepper

Salt to taste

1 tbsp clarified butter

Couscous

1 cup of Israeli couscous

2 roma tomatoes chopped

1 smal onion chopped

1 tsp of thyme finely chopped

1 lemon, juiced

Salt to taste

2 cups of water

Directions

1. Preheat oven to 350 degrees.
2. Marinate the chicken with turmeric, coriander, sumac, paprika, lemon zest, garlic paste, mustard, greek yogurt, olive oil, black pepper, and salt. Set aside for 10 minutes.
3. Heat a cast iron pan, or a pan that can be placed in the oven. Once the pan is hot, add clarified butter, melt it, and add chicken to the pan.
4. Sauté chicken for 2 minutes on each side, or until browned. Once the chicken has a nice crust on it, remove  it from pan and place on a plate.
5. Add onions and tomatoes to the same pan and sauté for 2-3 mins, now add the couscous and sauté for 2 more minutes. Once the couscous begins to brown add water, cover and let cook for 3 mins.
6. Uncover the pan, add the chicken over the couscous, sprinkle with thyme and place in the over for 10 minutes.
7. After 10 minutes, remove from oven, squeeze a whole lemon over the chicken and couscous, and SERVE!