Moroccan Chicken with Israeli Couscous and Kale

As we’re on the cusp of Spring and eager to say goodbye to the cold winter nights, there is something timeless about a warm, one-pot meal you can throw together in 30 or so minutes. Flavorful and filling, this Moroccan Chicken is the perfect dish for the in-between seasons and easy to make your own – whether by adding various spices or switching up the vegetables.


Moroccan Chicken with Israeli Couscous and Kale


6 boneless, skinless chicken thighs

2 T extra-virgin olive oil

1 yellow onion, finely diced

2 carrots, finely diced

1 T cumin

1 T paprika

1 t turmeric

1 t ground cinnamon

3 garlic cloves, minced

1.5 c fresh tomatoes or 1 14.5 oz canned tomatoes, crushed or diced

4 c chicken stock

1 c kale, rinsed and roughly chopped

2 c Israeli couscous

Salt and pepper to taste

Fresh lemon juice to taste


1)    Preheat oven to 350.

2)    Season chicken with salt and pepper and let sit while prepping vegetables.

3)    Heat olive oil in Dutch oven or stock pot. Sear chicken on each side for 2-3 minutes. Remove chicken from pot and set aside.

4)    Sauté onion until translucent, about 5 minutes. Add the carrots and sauté another 2-3 minutes until soft. Add the spices and mix all together with the vegetables. Add garlic and sauté 30 seconds, then add tomatoes, chicken stock, and kale. Add chicken back into the pot and bake in the oven for 30-35 minutes.

5)    While chicken is baking, make the Israeli couscous according to package directions.

6)    Remove chicken from oven. To serve, ladle the chicken and sauce over the couscous and season with salt, pepper, and lemon juice to taste.

Mary Drennen