Happy Thursday babes! One more day until the weekend! I don’t know about you, but this week has totally flown by for me.
So as a lot of you already know, I try to cook and eat at home 4-5 times a week. Some weeks I succeed a little more at this, and some weeks, not so much. I’m human and I succumb to the ease of getting delivery and I love a good meal out on the weekends…BUT I am currently really trying to eat at home more.
One of the struggles of cooking at home is coming up with tasty recipes you love that are also healthy and easy to make. No one wants to be slaving over the stove for over an hour on a random Tuesday night right? Right.
I love this dish. I came up with it recently and have made it a few times since. It has so much flavor, while being really clean and healthy. The spices add flavor so you don’t have to add sugary sauces or excess fats to make it taste good.
I grilled the chicken on my outdoor grill because it’s summer and I LOVE to use the grill whenever possible. But you can totally cook it on an indoor grill pan or a regular skillet- whichever you prefer!
I make it with cous cous because Ben loves it (and so do I!) but you can serve this with cauliflower rice or salad to cut out the carbs…although a little carb certainly won’t hurt!
To make the cous cous, I use bone broth for extra collagen. If you haven’t tried it yet, do it!! It makes quinoa rice and cous cous so good and so flavorful. If not, use chicken or vegetable stock.
Moroccan Chicken and Cous Cous
1 lb bonesless, skinless chicken breasts
3 garlic cloves, smashed
1/3 cup chopped sweet onion
1/3 cup fresh parsley chopped
3 tablespoons olive oil
1 tablespoon honey
2 tsp cumin
2 tsp paprika
1/2 tsp turmeric
1/4 tsp or more of cayenne (I use more because I am a spice fiend)
1/2 tsp sea salt
For the Cous Cous:
1 box of cous cous, about 8 oz (I use this one from Trader Joe’s)
1 clove garlic chopped
3/4 cup sweet onion, chopped
1/4 tsp salt
1/2 tsp pepper
1/2 tbsp olive oil
2 cups bone broth or chicken stock (I use bone broth for the extra collagen)
1/3 golden raisins
1/4 cup sliced, toasted almonds
In a food processor, combine all the chicken ingredients (other than the chicken) and process to turn it all into a paste for marinating. Make sure all your chicken breasts are the same size- if they are too big, cut them down so they are a uniform thickness and size. This helps them cook more evenly. Place the chicken in a bowl and pour the marinade over them, coating well. Marinate in the fridge for at least an hour- the longer you leave it the more the marinade do it’s thing.
Right before you are ready to start grilling the chicken, start your cous cous. I like to heat a large skillet, add the cous cous by itself and let it brown for a minute or two while lightly mixing it. Remove the cous cous and add the olive oil. Next add the onion, garlic, salt and pepper and stir to brown for about 5 minutes. Mix in the raisins and almonds. Next, add the bone broth and let it get to a light boil. From here, just follow the instructions on the box!
Once the chicken is marinated, heat the grill (or your stove top). Add the chicken to the grill and cook for about 4-5 minutes on each side. Cooking times depend on thickness of the breasts, so learn to know when it feels done. Make sure to leave it on the grill for a good 4-5 minutes on the first side though to get that nice char.
Once cooked, removed it from the grill and set it aside to rest for a few minutes.
Serve the chicken over the cous cous, enjoy!