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Moroccan Chicken with Tomatoes, Chickpeas and Couscous
1 tablespoon Extra virgin olive oil
1 small each yellow onion, finely chopped
2 teaspoon Minced garlic
1 1/4 teaspoon Ground cumin
3/4 teaspoon Paprika
1 teaspoon Dried oregano
1/8 teaspoon Cayenne pepper
1/4 teaspoon Black pepper, freshly ground
1/8 teaspoon Kosher salt
1 1/2 lb. Hannaford All-Natural Boneless Chicken Tenders
28 oz Canned diced tomatoes
1 tablespoon Tomato paste
3 cup Canned chicken broth, fat free, reduced sodium, divided
1/4 cup Raisins
1/4 cup sliced black olives, drained
15 oz Canned chickpeas, rinsed and drained
2 cup Cooked couscous
2 tablespoon Fresh flat leaf parsley, finely chopped
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Moroccan Chicken with Tomatoes, Chickpeas and Couscous

Moroccan Chicken with Tomatoes, Chickpeas and Couscous

Moroccan Chicken with Tomatoes, Chickpeas and Couscous
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Heat oil in an extra-large skillet over medium heat. Add onion, garlic, cumin, paprika, oregano, cayenne pepper, black pepper, and salt. Cook and stir until fragrant, about 1 to 2 minutes.
2. Add chicken to pan and cook until golden on one side, about 1 to 2 minutes. Flip tenders and continue cooking until golden brown on the second side, about 1 to 2 minutes. Transfer tenders to a plate. Cover with foil and set aside.
3. Add tomatoes, tomato paste, 1/2 cup of the chicken broth, raisins, olives, and chickpeas to pan. Stir well and bring mixture to a simmer over medium heat.
4. While tomatoes are heating, place remaining 2 1/2 cups chicken broth in a small saucepan and bring it to a boil over high heat. If using regular couscous, add to boiling broth, stir well, cover, and remove from heat. Let sit for 5 minutes, then fluff couscous with a fork, and re-cover. If using Israeli couscous, add to boiling broth. Simmer for 8 to 10 minutes, until couscous is just barely tender.
5. Once stew simmers, return tenders to pan to finish cooking, about 2 to 3 minutes. You may need to do this in two batches if they don't all fit.
6. To serve, divide couscous among four shallow bowls. Place tenders on top of couscous in each bowl, then ladle stew over couscous and chicken. Garnish with parsley, if desired.
Source: Hannaford fresh Magazine, July - August 2007