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Authentic Moroccan Chicken Leg Couscous Recipe

Kathleen ron
Moroccan Chicken Leg Couscous is a classic dish that brings together tender chicken legs, fluffy couscous, and a medley of vegetables, all infused with aromatic Moroccan spices. This wholesome, flavorful dish is perfect for family gatherings or a comforting weeknight dinner.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 5 people
Calories 450 kcal

Ingredients
  

For the Chicken Stew

  • 4 –6 chicken legs bone-in, skin-on for extra flavor
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 grated tomato
  • 2 carrots peeled and cut into chunks
  • 2 zucchinis sliced into thick rounds
  • 1 turnip diced
  • 1 can chickpeas drained and rinsed
  • 4 cups chicken broth

Spices & Seasoning

  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • ½ tsp smoked paprika
  • ½ tsp ground ginger
  • Salt and pepper to taste
  • 1 tsp ground coriander
  • 1 tbsp lemon juice
  • 1 cup dried apricots or raisins optional for sweetness
  • ½ cup slivered almonds optional for garnish
  • Chopped parsley or cilantro for garnish

For the Couscous

  • 2 cups couscous
  • 2 tbsp butter or olive oil
  • ½ tsp saffron threads optional for color and flavor
  • 1 ½ cups warm water or broth

Instructions
 

Step 1: Marinate the Chicken

  • In a bowl, mix olive oil, cumin, coriander, turmeric, cinnamon, paprika, ginger, lemon juice, salt, and pepper.
  • Rub the marinade onto the chicken legs and let them sit for at least 1 hour (or overnight for best flavor).

Step 2: Prepare the Stew Base

  • Heat 2 tbsp olive oil in a large Dutch oven or pot over medium heat.
  • Add chopped onion and garlic, sauté until soft and golden.
  • Stir in grated tomato and spices (cumin, turmeric, paprika, cinnamon), letting them cook for 2 minutes.
  • Place the marinated chicken legs in the pot and brown on all sides.

Step 3: Simmer with Vegetables

  • Pour in chicken broth and bring to a boil.
  • Reduce heat, cover, and let simmer for 30 minutes.
  • Add carrots, turnips, and cook for 10 minutes.
  • Stir in zucchini, chickpeas, and dried fruit (if using). Simmer for another 10–15 minutes.
  • Taste and adjust salt and seasoning.

Step 4: Prepare the Couscous

    Traditional Steaming Method:

    • Place couscous in a bowl, drizzle with olive oil, and fluff with a fork.
    • Transfer to a couscoussier steamer and steam for 15–20 minutes above the simmering stew.
    • Fluff occasionally for light, airy texture.

    Quick Method:

    • Boil 1 ½ cups water or broth, remove from heat.
    • Stir in couscous, cover, and let sit for 5 minutes.
    • Fluff with a fork, drizzle with olive oil or butter.
    • Serving Suggestions
    • Serve the stew over a bed of couscous.
    • Garnish with chopped parsley, almonds, and lemon wedges.
    • Pair with harissa, preserved lemons, or a fresh Mediterranean salad.

    Storage & Reheating

    • Refrigeration: Store in an airtight container for up to 3 days.
    • Freezing: Freeze chicken and vegetables separately for up to 3 months.
    • Reheating: Warm gently on the stove, adding broth if needed.

    Nutrition Per Serving

    • Calories: 450
    • Protein: 30g
    • Carbs: 55g
    • Fat: 12g
    • Fiber: 6g