Moroccan Spiced Chicken and Garlic Cous Cous

Bae Rating: 2.5/5 

Vibes: Floor pillows and a few glasses of wine. 


Moroccan spiced chicken

  • 4 chicken thighs (skin on)
  • 2 tsp Cinnamon
  • 2 tsp Coriander
  • 1 tsp cardamom  
  • 2 tsp Cumin 
  • 1 tsp Smoked paprika 
  • 1 tsp Ginger 
  • 1 tsp Turmeric 
  • 1/2 tsp Cayenne (plus more to taste) 
  • 2 tsp sea Salt

Garlic cous cous 

Mint Yogurt Sauce

  • 1 bunch fresh mint
  • 1 bunch fresh dill
  • 1/4 cup of Greek yogurt 
  • 1 tbs of honey
  • 2 tbs of lemon juice 
  • 1 tsp of cumin 
  • 1/4 cup of Olive oil (plus extra) 
  • Sea salt & pepper 


Moroccan Spiced Chicken

  1. Pat the chicken skin completely dry. I usually do at least 2 changes of a paper towel to get them as bone dry as possible. Bone dry skin leads to crispy chicken skin, so it’s worth the extra step!
  2. Combine all of the spices, and sprinkle the mixture evenly onto both sides of the chicken.  Make sure they’re as evenly seasoned as possible, this is not a bland dish. 
  3. Sear the chicken skin side down for 2-3 minutes on medium-high heat, or until the skin is crisp and browned (but not burned) and the spices are fragrant. 
  4. Finish the chicken in a 400 degree oven for about 30 minutes, or until a meat thermometer hits 165. I usually take mine out at around 160, and let the residual heat cook the chicken through to 165 as it rests. 

Garlic Cous Cous

  1. In a pot, sauté the minced garlic in the Pour Olive Harissa Olive Oil (or whatever EVOO you have on hand) until it’s fragrant, and add the bay leaf. 
  2. From there, prepare your cous cous as the directions suggest, with chicken stock instead of water; this maximizes the flavor! When it’s finished, fluff and serve with a drizzle of Pour Olive Harissa Olive Oil on top. 

Mint Yogurt Sauce

  1. In a blender or food processor, blend all of the ingredients except the olive oil
  2. While the machine is running, slowly drizzle the olive oil through the top of the blender or the spout of the food processor.
  3. Taste the sauce, and serve with the chicken.