Moroccan Chicken With Sweet Couscous

“This is a nice change to ordinary chicken & couscous. My very picky daughter said this was the best couscous dish I have made. To save time I used my pressure cooker to cook the chicken.”
1hr 20mins

Ingredients Nutrition


  1. Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.
  2. Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.
  3. Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.
  4. Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.
  5. Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.
  6. Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.

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