Name: Paprika and Rosemary Tangier Chicken and Couscous
Total time: 47 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 400g chicken thighs; 1 1/2 cups couscous; 1 onion, finely chopped; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 4 cups chicken broth; Salt to taste; 1/4 cup chopped parsley; 1/4 cup chopped cilantro; 1/2 teaspoon smoked paprika; 1 teaspoon fresh rosemary

Paprika and Rosemary Tangier Chicken and Couscous

A smoky and herbal flavor with smoked paprika and rosemary.

47 minutes4 servings

Method

Mix smoked paprika into the chicken seasoning and stir rosemary into the couscous mixture.
Season chicken with salt, cumin, and cinnamon.
In a pot, sauté onion in oil until softened.
Add chicken and cook until browned on all sides.
Stir in couscous, broth, and remaining spices, bring to a boil.
Reduce heat, cover, and simmer for 15 minutes until couscous is tender.
Garnish with parsley and cilantro before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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