Ras El Hanout-Spiced Chicken with Zucchini & Saffron Couscous

Ras El Hanout-Spiced Chicken

with Zucchini & Saffron Couscous

50 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This North African-inspired dish gets dynamic flavor from two gourmet spices. Ras el hanout (a traditional blend from the region) adds warm, potent flavor to our roasted chicken. It’s a perfect complement to fluffy, zucchini-studded couscous—cooked with saffron for sunny color and a touch of bittersweet flavor.

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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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tips & techniques
Roast the chicken:
1 Roast the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the ras el hanout to coat (you may have extra); turn to coat. Transfer to the sheet pan, skin side up. Loosely cover with a large piece of aluminum foil. Roast 22 minutes, or until lightly browned. Carefully remove and discard the top piece of foil. Continue to roast 9 to 11 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.) Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

Prepare the ingredients & season the yogurt:
2 Prepare the ingredients & season the yogurt:

While the chicken roasts, wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper to taste.

Cook the couscous:
3 Cook the couscous:

Once the chicken has roasted about 20 minutes, in a medium saucepan, combine the couscous, saffron, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover to keep warm.

Cook the zucchini:
4 Cook the zucchini:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, and raisins; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste.

Finish the couscous:
5 Finish the couscous:

While the chicken rests, add the cooked zucchini and a drizzle of olive oil to the saucepan of cooked couscous. Stir to combine; season with salt and pepper to taste.

Carve the chicken & serve your dish:
6 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the finished couscous. Top with a drizzle of olive oil and any reserved juices from the sheet pan. Garnish with the seasoned yogurt. Enjoy!

Tips from Home Chefs

Roast the chicken:
1 Roast the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the ras el hanout to coat (you may have extra); turn to coat. Transfer to the sheet pan, skin side up. Loosely cover with a large piece of aluminum foil. Roast 22 minutes, or until lightly browned. Carefully remove and discard the top piece of foil. Continue to roast 9 to 11 minutes, or until the chicken is browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.) Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

2 Prepare the ingredients & season the yogurt:

While the chicken roasts, wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces. Peel and roughly chop the garlic. In a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper to taste.

Prepare the ingredients & season the yogurt:
Cook the couscous:
3 Cook the couscous:

Once the chicken has roasted about 20 minutes, in a medium saucepan, combine the couscous, saffron, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover to keep warm.

4 Cook the zucchini:

While the couscous cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, capers, and raisins; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste.

Cook the zucchini:
Finish the couscous:
5 Finish the couscous:

While the chicken rests, add the cooked zucchini and a drizzle of olive oil to the saucepan of cooked couscous. Stir to combine; season with salt and pepper to taste.

6 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the finished couscous. Top with a drizzle of olive oil and any reserved juices from the sheet pan. Garnish with the seasoned yogurt. Enjoy!

Carve the chicken & serve your dish:
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