Moroccan-Inspired Chicken and Vegetable Bake with Couscous

Name: Moroccan-Inspired Chicken and Vegetable Bake with Couscous
Ingredients: 1/3 cup Extra-virgin olive oil (Hojiblanca); a splash Red wine vinegar; 4 tablespoons Tomato paste; to taste Garlic; 2 teaspoons Raz el hanout; a little bit Cinnamon; a dash Ground ginger; 2.5 pounds Chicken thighs; to taste Kosher salt; to taste Black pepper; some (about 1-inch pieces) Carrots; some (about 1-inch pieces) Celery; one (cut into half moons) Onions (red); drizzle Extra-virgin olive oil; 1 cup Instant couscous; 1 cup Boiling water or broth; to taste (for couscous) Kosher salt; a little bit (for finishing) Cinnamon; little bit Parsley

19 ingredients · from The Mediterranean Dish

Ingredients

1/3 cup Extra-virgin olive oil (Hojiblanca)
a splash Red wine vinegar
4 tablespoons Tomato paste
to taste Garlic
2 teaspoons Raz el hanout
a little bit Cinnamon
a dash Ground ginger
2.5 pounds Chicken thighs
to taste Kosher salt
to taste Black pepper
some (about 1-inch pieces) Carrots
some (about 1-inch pieces) Celery
one (cut into half moons) Onions (red)
drizzle Extra-virgin olive oil
1 cup Instant couscous
1 cup Boiling water or broth
to taste (for couscous) Kosher salt
a little bit (for finishing) Cinnamon
little bit Parsley

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Method

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Watch the original: “Moroccan-Inspired Chicken and Vegetable Bake with Couscous” by The Mediterranean Dish. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.