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Moroccan Chicken with Minty Date Couscous
© Lucy Schaeffer

Moroccan Chicken with Minty Date Couscous

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 45 MIN
  • SERVINGS: 4

Chef Way Mark Sullivan marinates the chicken in 13 different ingredients over the course of two days. He serves the chicken with a cracked version of the whole-grain farro that he cooks and breaks down himself.

Cheap Way Make a simple, delicious rub for chicken with fewer ingredients, including mint and ginger. Instead of farro, opt for super-inexpensive couscous.

  1. 1/4 cup plus 2 tablespoons chopped mint
  2. 2 large garlic cloves, minced
  3. 1 teaspoon finely grated fresh ginger
  4. 1 teaspoon sweet paprika
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1/4 teaspoon cinnamon
  8. Pinch of cayenne pepper
  9. Kosher salt
  10. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  11. One 4-pound chicken, quartered
  12. 1 cup chicken stock or low-sodium broth
  13. Freshly ground black pepper
  14. 1 cup couscous (6 ounces)
  15. 1/2 cup chopped pitted dates
  16. 1/4 cup salted roasted almonds
  1. In a small bowl, combine 2 tablespoons of the mint with the garlic, ginger, paprika, cumin, coriander, cinnamon, cayenne and 1 tablespoon of kosher salt. Stir in 1/4 cup of the olive oil and rub the mixture all over the chicken. Cover with plastic wrap and let stand at room temperature for 1 hour.
  2. Preheat the oven to 400°. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the chicken, skin side down and cook over moderately high heat until browned, about 5 minutes. Flip the chicken. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until cooked through. Transfer the chicken to a platter, cover and keep warm.
  3. Pour the pan juices into a heatproof cup and spoon off as much fat as possible. Set the skillet over high heat and add the stock. Cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes. Add the pan drippings and season with salt and pepper; keep warm.
  4. In a medium saucepan, bring 1 cup of water to a boil with a pinch of salt. Add the couscous and dates, cover and let stand off the heat until the couscous is tender and the water is absorbed, about 5 minutes. Stir in the almonds and the remaining 1/4 cup of mint. Mound the couscous on plates and top with the chicken. Spoon the pan sauce all around and serve right away.
Make Ahead The chicken can marinate overnight in the refrigerator.

Suggested Pairing

Floral, cherry-scented Dolcetto.

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