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One-Pan Moroccan Chicken & Couscous

One-Pan Moroccan Chicken & Couscous

with Pistachios & Lemon Garlic Crema

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We’re all about that sauce, baby, and this North African–inspired meal has it in spades. The base of the skillet dinner is a saucy couscous simmered with carrots, onions, and dried apricots—for that craveable sweet-savory combo. Then there’s plenty of garlicky, lemon crema to drizzle over the Tunisian-spiced chicken. A scattering of crunchy pistachios at the end provides a delightful textural contrast. Moroccan? More like Mo’rockin!

Tags:Easy CleanupEasy Prep
Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

3 ounce

Carrot

1 unit

Roma Tomato

10 ounce

Chicken Cutlets

1 tablespoon

Tunisian Spice Blend

¾ cup

Israeli Couscous

(ContainsWheat)

1 teaspoon

Garlic Powder

1 unit

Chicken Stock Concentrate

1 ounce

Dried Apricots

1 unit

Lemon

1.5 ounce

Pistachios

(ContainsTree Nuts)

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories750 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber9 g
Protein43 g
Cholesterol145 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Paper Towel
Large Pan
Small Bowl
Zester
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Trim, peel, and halve carrot lengthwise; thinly slice crosswise. Dice tomato into ½-inch pieces.

2

• Pat chicken* dry with paper towels. Season all over with half the Tunisian Spice (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until browned, 2-3 minutes per side (it’ll finish cooking later). TIP: Lower heat if chicken begins to brown too quickly. • Remove from pan and set aside.

3

• Heat a drizzle of oil in same pan over medium-high heat. Add onion, carrot, half the garlic powder (you’ll use the rest later), remaining Tunisian Spice, salt, and pepper. Cook, stirring occasionally, until softened, 4-6 minutes.

4

• Stir couscous, apricots, stock concentrate, 2 cups water (4 cups for 4 servings), and ½ tsp salt (1 tsp for 4) into pan with veggies. Cover and bring to a boil, then reduce heat to medium; place chicken in the center of pan. Cook, covered, until chicken is cooked through, couscous is tender, and liquid is mostly absorbed, 6-8 minutes TIP: For thinner chicken cutlets, check doneness after 5 minutes; remove if cooked through. Check on couscous periodically; if liquid evaporates before it’s done, add splashes of water as needed. Or, if you end up with any excess liquid, remove chicken, then increase heat to medium high and continue cooking until excess liquid evaporates.

5

• Meanwhile, zest and quarter lemon. Roughly chop pistachios. • In a small bowl, combine sour cream, remaining garlic powder, a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

6

• Remove chicken from pan; set aside to rest. • Stir tomato, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice into pan with couscous. Taste and season with salt and pepper. • Slice chicken crosswise. • Divide couscous between plates; top with chicken. Drizzle sauce over chicken. Garnish with pistachios and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.