Moroccan_Chicken_and_Couscous_Fennel_Slaw

This savory and satisfying Moroccan inspired dish hits all the nutritional and flavor high notes. Roasting lemons with high heat mimics the traditional preserved lemon flavor prevalent in Moroccan cuisine. The same high heat also caramelizes the onions, making them sweet and delicious. Turmeric, a spice common in Moroccan recipes, acts as an anti-inflammatory in the body, and helps ward off a whole host of disease. Black pepper increases the bio-availability of turmeric, so be sure to include it in your cooking. Fennel offers a bright and bracing component in this dish, and also aids in digestion.

Serves 3-4

Total Time: 45 minutes

Ingredients:

  • ½ teaspoon flake sea salt
  • ¼ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground paprika
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon ground black pepper
  • 4 garlic cloves, peeled and chopped
  • 4 tablespoons extra virgin olive oil, divided
  • 1 sweet yellow onion, peeled and cut into ½ inch thick circles
  • 1 lemon, sliced into ¼ inch thick slices, seeds removed
  • 5 boneless, skinless chicken thighs
  • 1 cup whole wheat couscous
  • 1 head fennel
  • Extra lemons and olive oil, and salt and pepper, to serve

 

Directions:

  1. Preheat your oven to 475 degrees. On a large sheet pan, mix together the salt, ground spices, garlic, and 2 tablespoons olive oil. Add the onion, lemon, and chicken thighs, and mix well to make sure everything is evenly coated in the spice mixture.
  2. Spread in an even layer on the baking sheet, and bake for 30-35 minutes, until the chicken thighs are cooked through, and the onions and lemons slightly caramelized.
  3. While the chicken cooks, make the couscous and fennel slaw. For the couscous, boil one cup water in a small pot. Add a pinch of salt and a dash of olive oil. Add the couscous, and turn off the heat. Tightly cover the pot, and allow to steam for 5 minutes. Fluff with a fork, and serve.
  4. To make the slaw, remove the feathery fronds from the fennel and set aside. Thinly slice the fennel all the way to the root, using a mandolin or sharp knife. Toss the sliced fennel with the remaining 2 tablespoons olive oil, lemon juice, salt and pepper to taste. Add most of the reserved fronds, saving a few for garnish if desired.
  5. To serve, spread the couscous on a large bowl or platter. Arrange the chicken, lemon slices, and onions, along with any juices, over the couscous. Serve the fennel slaw on top of or alongside the chicken. Garnish with any reserved fennel fronds, and enjoy!
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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