Moroccan Chicken Thighs with Almond Couscous and Peas

Kid-friendly dinners

Moroccan Chicken Thighs paired with Diamond Collection Chardonnay wine for the parents and apple juice for the little ones.

Spiced chicken with couscous and peas on a white plate on top of a blue napkin with tassels.



  • 3 lb bone-in chicken thighs, skinned
  • ¾ tsp salt
  • ¾ tsp pepper
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1¼ cups coarsely chopped pitted dates
  • 1½ cups low-sodium chicken broth


  1. Sprinkle chicken with salt and pepper. Brown chicken, in batches, in hot oil in a large deep skillet 2 to 3 minutes per side.
  2. Place chicken in a lightly greased 5- to 6-quart slow cooker; add garlic, cumin, turmeric, ginger, dates, and broth.
  3. Cover and cook on LOW 5 hours or until chicken is tender.

Side Dish Ingredients

  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1¼ cups low-sodium chicken broth
  • 2 cups frozen green peas
  • ½ tsp salt
  • ½ tsp pepper
  • 1½ cups whole wheat couscous
  • 1 (4-oz) pkg sliced almonds
  • 2 Tbsp chopped fresh parsley

Side Dish Instructions

  1. Sauté garlic in hot oil in a medium saucepan over medium heat; add broth, peas, salt, and pepper. Bring to a boil; remove from heat.
  2. Stir in couscous; cover and let stand 5 minutes.
  3. Toast nuts in a dry skillet over medium heat until fragrant.
  4. Fluff couscous with a fork; fold in nuts and parsley.

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