Plate of Moroccan Chicken served with fluffy couscous and vibrant vegetables

Moroccan Chicken with Couscous

ByCasey Monroe

Why Make This Recipe

Moroccan Chicken with Couscous is not just a meal; it is an experience filled with vibrant flavors and comforting textures. This dish combines tender chicken thighs with sweet apricots and aromatic spices, making it a delightful option for family dinners or gatherings. Couscous acts as a perfect side, soaking up the rich sauce. It’s simple to make and brings a touch of exotic flair to your dinner table.

How to Make Moroccan Chicken with Couscous

Ingredients:

  • 1/2 cup plain flour
  • 8 Coles RSPCA approved chicken thigh fillets, excess fat trimmed
  • 2 tbsp olive oil
  • 1 large brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 tbsp Moroccan seasoning blend
  • 405ml can apricot nectar
  • 1/2 cup dried apricots
  • 1 cup couscous
  • 1 cup boiling water
  • 1/3 cup fresh flat-leaf parsley leaves

Directions:

  1. Place flour in a shallow dish. Season with salt and pepper. Toss chicken pieces in flour, shaking off the excess.
  2. Heat half of the oil in a large, deep frying pan over medium heat. Cook chicken in batches for 2 to 3 minutes on each side until golden. Transfer to a plate and set aside.
  3. Heat the remaining oil in the pan. Add the onion and garlic, cooking and stirring for about 5 minutes until tender. Sprinkle the Moroccan seasoning over the onion and stir well.
  4. Add the apricot nectar to the pan and bring it to a boil. Reduce heat to low, return the chicken to the pan, cover, and cook for 20 minutes.
  5. Add the dried apricots to the pan, pushing them into the sauce. Cook uncovered for another 20 to 25 minutes until the chicken is fully cooked and the sauce thickens.
  6. Meanwhile, place couscous in a heatproof bowl, pour the boiling water over it, then cover and let it stand for 5 minutes until the water is absorbed. Fluff the couscous with a fork to separate the grains.
  7. Serve couscous on plates topped with the chicken and sauce, then sprinkle with parsley.

How to Serve Moroccan Chicken with Couscous

Serve Moroccan Chicken with Couscous on a nice plate. You can add a side of fresh vegetables or a simple salad for extra color and nutrition. The dish is best enjoyed hot, allowing the rich flavors to shine through.

How to Store Moroccan Chicken with Couscous

To store leftovers, let the chicken and couscous cool down to room temperature. Place them in airtight containers and refrigerate. They can last for about 3 to 4 days. When ready to eat, reheat in the microwave or on the stove until heated through.

Tips to Make Moroccan Chicken with Couscous

  • Use fresh herbs for garnishing to enhance the flavor and visual appeal.
  • If you prefer more spice, add a pinch of cayenne pepper or more Moroccan seasoning.
  • Feel free to substitute chicken with other proteins like lamb or tofu for different flavor profiles.

Variation

You can make this dish with different fruits like prunes or figs for a unique twist. Additionally, try using quinoa instead of couscous for a gluten-free option.

FAQs

Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it may dry out quicker. Make sure not to overcook it.

Is this dish suitable for meal prep?
Absolutely! Moroccan Chicken with Couscous is great for meal prep and can be stored in the fridge for future meals.

Can I make it vegetarian?
Yes! Replace the chicken with chickpeas or your favorite vegetables and use vegetable broth instead of apricot nectar for a tasty vegetarian version.