Moroccan Chicken with Apricot Couscous and Green Olive Sauce
Transport your taste buds to North Africa with this vibrant and flavor-packed Moroccan Chicken with Apricot Couscous and Green Olive Sauce. Tender, spice-rubbed chicken thighs are seared to golden perfection and baked to juicy doneness, then paired with fluffy couscous infused with sweet bursts of dried apricots and the nutty crunch of toasted almonds. To elevate the dish, a tangy and savory green olive sauce, kissed with fresh lemon juice, garlic, and a hint of honey, is drizzled on top, adding a perfect contrast of flavors. Ready in under 45 minutes, this one-pan wonder is an exquisite blend of savory, sweet, and tangy—ideal for weeknight dinners or impressing dinner guests. Serve it with a garnish of fresh cilantro for a finishing touch that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken thighs
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 1.5 cups chicken broth
- 1 cup couscous
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup green olives, chopped
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon honey
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the ground cumin, ground cinnamon, smoked paprika, salt, and black pepper.
Rub the spice mixture evenly over the chicken thighs.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side until golden brown. Remove the skillet from the heat and transfer to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken cooks, prepare the couscous. In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous and chopped dried apricots. Cover the saucepan, remove it from the heat, and let it sit for 5 minutes.
Fluff the couscous with a fork, then stir in the toasted slivered almonds and chopped cilantro. Set it aside, covered, to keep warm.
To make the green olive sauce, combine the chopped green olives, remaining tablespoon of olive oil, lemon juice, minced garlic, and honey in a medium bowl. Stir well to combine.
Serve the cooked chicken thighs over the apricot couscous, drizzling the green olive sauce over the top.
Garnish with additional cilantro if desired. Enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.6 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
