Make juicy one-pan chicken with pearl couscous and Moroccan spices for a satisfying weeknight dinner

This one-pan meal features juicy chicken drumsticks cooked in fragrant Moroccan spices. But its the pearl couscous known in some parts of the world as moghrabieh or maftoul thats the real star of the show, soaking up all the delicious flavours and providing a pleasant chewy texture. The result is a dish where each bite is sweet, salty, chewy and crunchy all at once. It also cooks in one pan and only takes 40 minutes from start to finish, making it the perfect weeknight dinner.

Ingredients

Chicken:

• 8 chicken drumsticks
• 2 tbsp olive oil, divided
• 1 tsp paprika
• 1 tsp cumin
• tsp cinnamon
• tsp ginger
• tsp cloves
• 1 tsp salt
• tsp black pepper
• Juice of a lemon

Couscous:

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• cup prunes, quartered
• 1 cups (300 g) pearl couscous
• tsp paprika
• tsp cumin
• tsp cinnamon
• tsp salt
• 2 cups chicken broth

Garnish:

• cup pitted green olives, halved
• cup slivered almonds, toasted
• 2 tbsp finely chopped parsley

Preparation

In a large bowl, combine the chicken drumsticks with 1 tablespoon of olive oil, the paprika, cumin, cinnamon, ginger, cloves, salt, pepper and lemon juice. Cover and place in the fridge to marinate for at least 15 minutes or overnight.

Once the drumsticks are ready, place a large cast-iron pan over medium heat and add the remaining tablespoon of olive oil. Add the drumsticks to the pan and sear them for approximately 3 minutes on each side until lightly golden. Remove the drumsticks and set aside.

To prepare the couscous, add the olive oil to the same pan. Once its hot, add the onion and cook until soft, about 4 to 5 minutes. Add the garlic and prunes, and cook for 1 minute, stirring constantly. Add the pearl couscous, paprika, cumin, cinnamon and salt. Stir, then allow to toast for 1 minute.

Pour the chicken broth into the pan, then place the drumsticks back in. Lower the heat to medium-low, cover and cook for 20 to 25 minutes.

Remove the lid and use a fork to fluff up the couscous. (If you want to brown your drumsticks a bit more, place them on an oven tray and broil them on high for 3 to 4 minutes, then return them to the pan.)

Garnish with the halved olives, toasted almonds and fresh parsley before serving.

Serves 4 to 6

Produced in collaboration with CBC Creator Network.