Simplified yet sumptuous, this Moroccan couscous dish combines whole roasted chicken and spiced veggies, all doused in rich broth.
- 1 tablespoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 (2 1/2 pound) whole chicken
- 1 tablespoon olive oil
- 6 cups chicken broth
- 3 tablespoons butter
- 3 large carrots, halved
- 1 small head green cabbage, cut into 6 segments, core intact
- 2 medium zucchini, quartered
- 1 ½ cups water
- 1 cup couscous (such as Dari)
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix turmeric, salt, cumin, ginger, pepper, cinnamon, and cloves together in a small bowl. Place chicken in a Dutch oven. Sprinkle 1 teaspoon of the spice mix onto the chicken and drizzle with olive oil.
- Cover chicken and bake in the preheated oven until no longer pink at the bone and the juices run clear, about 50 minutes. Uncover and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 20 minutes. Let rest, uncovered, for 15 minutes.
- Combine broth, butter, and remaining spice mix in a large stockpot over medium-high heat. Bring to a boil and add carrots. Reduce heat and simmer until starting to soften, about 10 minutes. Add cabbage and zucchini. Add the chicken drippings from the Dutch oven. Cook until vegetables are tender, about 15 minutes.
- Bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork and transfer to a large, shallow bowl. Place chicken the middle and arrange vegetables around the chicken. Pour 4 to 5 ladles of the broth over the whole dish.