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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