Moroccan Chicken with Truffle Honey, Saffron Couscous, & Charred Brussels Sprouts
Cook Time 🍳
- 2 10 ounce bone-in chicken thighs with legs attached ❄
- 1 cup Israeli couscous
- ½ cup olive oil
- 1 ¾ cups chicken stock
- 1 pinch saffron
- ½ pound Brussels sprouts ❄
- 1 apple ❄
- 6 dates
- ½ cup Marcona almonds
- 1 blood orange
- ½ bunch mint ❄
- 2 garlic cloves
- 1½ tablespoons Brown Butter Truffle Honey
- 2 lemons
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- Balinese Truffle Salt
- 2 tablespoons butter ❄
- ⅓ bunch rosemary ❄
- ¼ bunch marjoram ❄
- ½ cup canola oil
- Moroccan Spice Mix (recipe below)
- Black pepper
¼ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon Aleppo pepper
- ¼ teaspoon ground black pepper
- Cutting board
- Sauce pot with lid
- Metal spoon
- Large saute pan or cast iron
- Medium saute pan
- Cooling rack
- Paper towel-lined plate
- 2 small bowls
- 1 medium bowl
For the Moroccan Spice Mix
Mise En Place 🥄
10 minutes before class, please preheat your oven to 400F
- Let the chicken rest on a paper towel-lined plate at room temperature to temper.
- Combine all ingredients together for the Moroccan spice mix in a small bowl and mix to combine.
- Add the couscous to a saucepot with a teaspoon of the olive oil. Toast over medium heat until fragrant, then add two cups of chicken stock, one clove of microplaned garlic, and a pinch of saffron. Bring to a simmer, then cover and allow to simmer on low heat until the couscous is fully cooked and “al dente” and the liquid has evaporated, about 8-10 minutes.
- Clean and halve the Brussels sprouts.
- Gather your basting kit: 2 tablespoons butter, marjoram, rosemary and one clove of garlic (hulk smashed), and a tablespoon of the Moroccan spice mix.
- Cube the apple. Chop the dates and almonds. Segment the orange. Chiffonade the mint.
- Whisk together the vinaigrette: Brown Butter Truffle Honey, turmeric & cinnamon, remaining olive oil, and one lemon’s zest and juice. This is a broken dressing, meaning it won’t emulsify.
How to Cook 🍳
- Heat the cast iron or large saute pan to high heat and add the remaining canola oil.
- Season the chicken with Balinese Truffle Salt and black pepper.
- Sear skin side down until GBD. Turn the heat to low and add your basting kit. Baste for 30-45 seconds then transfer to the oven for about 10-12 minutes or fully cooked through. If you have a thermometer, we want to pull it at 160 F because as we let it rest, it will carry over cook to 165 F.
- Heat the medium saute pan on medium high heat. When smoking, add the rest of the canola oil, about 2 tablespoons.
- Add the Brussels sprouts into the pan cut side down - please do this carefully and slowly as the hot oil may try to splash. Season with Balinese Truffle Salt. Cook them until charred on the cut side, then you can toss them and cook until they are textured, not soft.
- Remove from the pan and put them into a small mixing bowl.
- Dress the Brussels sprouts with your second lemon’s zest and half the lemon’s juice and a big pinch of Moroccan Spice Mix. Toss well.
- In a medium bowl, combine the cooked couscous, apple, dates, almonds, half the mint, and the citrus segments. Add the vinaigrette to taste.
Plate up your couscous salad, using a ramekin or small bowl to make it super tight. Add some Brussels sprouts to the plate. Plate your chicken thigh with the leg facing upwards to give the dish some height. Garnish with the remaining mint, snap a quick pic for Instagram, and serve it up!
Note from the Chef 👩🍳
(Don’t forget to tag me @littlecheftucker)