Smoky Moroccan Chicken Tacos
A fusion of Mexican and Moroccan flavors in a delicious taco dish. Smoky spices combine with chicken and couscous for a hearty and flavorful meal.
Ingredients
- ●1 lb intriguiningly spiced chicken breastmarinated in a mix of moroccan spices
- ●2 tbsp smoky chipotle peppers in adobo sauceadds a deep smoky flavor
- ●2 tbsp doenjangkorean fermented soybean paste adds depth
- ●1 cup couscouscooked according to package instructions
- ●1 tbsp royal palm oiladds a touch of richness
- ●2 tbsp lime juicemarinating and dressing
- ●1 tsp cuminadded to taste
- ●1 tsp corianderadded to taste
- ●to taste saltseasoning
- ●to taste black pepperseasoning
- ●chopped cilantrogarnish
Instructions
- 1
Marinate the chicken in a mix of moroccan spices, salt, and black pepper for at least 30 minutes.
- 2
Grill or pan-fry the chicken until cooked through.
- 3
Chop the cooked chicken into small pieces.
- 4
Warm the couscous according to package instructions.
- 5
In a pan, heat the royal palm oil over medium heat.
- 6
Add the smoky chipotle peppers in adobo sauce and cook for 1-2 minutes.
- 7
Add the doenjang and cook for an additional minute.
- 8
Add the chopped chicken to the pan and stir to combine with the smoky sauce.
- 9
Season with cumin, coriander, salt, and black pepper to taste.
- 10
Serve the chicken mixture over the warm couscous, garnished with chopped cilantro.
- 11
Squeeze a sliver of lime juice over the top and serve immediately.