Highchair Travelers: Moroccan Chicken and Almond Couscous

Moroccan Chicken featured

Located on the Northwest coast of the African continent, Morocco is known for its music, its gorgeous tiled mosaic work and its food. Since it’s an almost entirely Muslim country, it’s no surprise that Moroccan food is heavily influenced by the Middle East, featuring roasted and stewed meats, vegetables, tomatoes, and heavy spices.

Our dinner today is a simplified and kid-friendly version of a classic Moroccan dish, the tagine or spiced stew. Ours is made even easier by letting it cook all day in the slow cooker!


Crock Pot Moroccan Chicken

with Almond Couscous

Download a print-friendly PDF here.

2-3 chicken breasts, cut into bite-sized pieces

4 cloves garlic, minced

2 T olive oil

1 onion, chopped

3/4 c raisins or currants

6 T honey

1 T cumin

2 t coriander

1 t paprika

1 1/2 t cinnamon

salt and pepper to taste

2 cans (15 oz) diced tomatoes, drained or 5 cups fresh tomatoes, peeled and chopped

Combine chicken with honey and spices, mix thoroughly.  Heat olive oil in large skillet or pot over high heat. Add chicken, garlic and onions, cook over medium heat until chicken is browned and onions are translucent. Transfer to crock pot. Add tomatoes and raisins. Cook on low heat 5-7 hours.

Serve with:

Almond Couscous*

1/2 c slivered almonds

1 t cumin

1 t coriander

2 c couscous

2 c chicken broth

Place almonds and spices in lidded saucepan. Add broth and bring to a boil. Remove from heat, add couscous and cover tightly 5 minutes. Remove cover and fluff immediately with fork. Serve warm.

That’s it! Super simple. But this delicious recipe will transport you to exotic faraway Morocco.

* Looking for a gluten-free version, or just an alternate choice?  This stew is just as delicious served over rice or quinoa.

  Happy eating!  بصحتك


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