Dairy Farmers of Canada

Moroccan Chicken Dinner

Cream adds a smooth, silky texture to the sauce in this meal with a light touch of Moroccan seasoning. Add a glass of milk and dinner is ready in 20 minutes.

  • Prep: 5 min
  • Cooking: 15 min
Yields 4 servings
moroccan chicken dinner
This video shows how to make a delicious Moroccan-inspired recipe in only 20 minutes. The combination of spices and dried fruit, along with a coriander and pistachio garnish, create a bouquet of flavours in addition to giving the dish a wonderful exotic touch.


  • 1 tbsp (15 mL) butter
  • 8 boneless, skinless chicken thighs
  • 1 can (19 oz/540 mL) diced tomatoes
  • 4 cups (1 L) fresh or frozen cauliflower florets (thawed and drained if frozen)
  • 1 cup (250 mL) drained rinsed, canned chickpeas
  • 1 1/2 tsp (7 mL) ground cumin
  • 1/4 tsp (1 mL) ground cinnamon
  • Salt and pepper to taste
  • 2 tsp (10 mL) all-purpose flour
  • 1/2 cup (125 mL) 10 % cream
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1 cup (250 mL) whole wheat couscous
  • 1/2 tsp (2 mL) grated lemon zest
  • 2 tbsp (30 mL) chopped fresh coriander or fresh parsley
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Heat a large, deep nonstick skillet over medium-high heat. Melt butter and brown chicken, turning once, for about 3 min per side. Stir in tomatoes, cauliflower, chick peas, 1 tsp (5 mL) cumin, cinnamon. Add salt and pepper to taste; bring to a boil.

Whisk flour into cream and stir into skillet; reduce heat and simmer covered, stirring occasionally, for about 7 min or until chicken is no longer pink inside and sauce is slightly thickened. Stir in lemon juice and season to taste with salt and pepper.

Meanwhile, in a small covered saucepan, bring 2 cups (500 mL) water to a boil over high heat; stir in couscous, lemon zest and remaining cumin. Remove from heat, cover and let stand until the water is absorbed, about 5 min. Fluff with fork.

Divide couscous among 4 serving plates or bowls; spoon chicken mixture on top. Sprinkle with fresh coriander.


Any leftovers can be covered and refrigerated for up to 2 days. Reheat on the stovetop or in the microwave oven on Medium (50%) power until hot.

For a quick lunch idea, combine remaining chick peas with diced Canadian Gouda cheese, shredded carrot and sliced green onion. Sprinkle with lemon juice and olive oil; season to taste with salt and pepper.

For the Adventurous: Stir in1/3 cup (80 mL) raisins and/or dried apricots, with the cream. Sprinkle 2 tbsp (30 mL) shelled pistachios on top with fresh coriander.

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Nutritional information

Per serving
Energy: 533 Calories
Protein: 40 g
Carbohydrate: 64 g
Fat: 13 g
Fibre: 9 g
Sodium: 691 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 157 mg
Folate: 61 %
Niacin: 52 %
Vitamin B6: 58 %
Vitamin C: 107 %