Save to Pins This Moroccan chicken with apricot couscous brings together fragrant spices, tender chicken, and the sweet brightness of dried apricots for a meal that feels both comforting and special. It is a dish I reach for when I crave something aromatic but also manageable on a weeknight. The apricot-flecked couscous offers a fast, vibrant companion to juicy spiced chicken, all rounded out with fresh herbs and a nutty crunch.
My family lights up every time I make this. The combination of sweet, savory, and just a hint of spice made it an instant favorite: my little ones call it magic chicken.
Ingredients
- Chicken thighs: provide rich flavor and stay juicy during simmering. Look for free-range or organic if possible for best taste
- Olive oil: adds depth and helps crisp the chicken. Choose extra virgin for a peppery finish
- Ground cumin, coriander, cinnamon, smoked paprika, ginger, turmeric, salt, and black pepper: together create the classic Moroccan flavor base. Use freshly ground spices for extra aroma
- Onion and garlic: form a sweet savory foundation. The finer you chop them the smoother your sauce will be
- Chicken broth: builds out the sauce while keeping everything moist. Use a good-quality low sodium broth to control seasoning
- Diced tomatoes: bring tang and body to the sauce. Look for whole tomatoes broken up if you prefer fewer additives
- Dried apricots: offer pockets of chewy sweetness. Select plump brightly colored apricots for best texture
- Honey: complements the spices and tomatoes with subtle sweetness. Use a floral honey for extra nuance
- Slivered almonds: add crunch and toasty flavor. Toast them lightly in a dry pan for even more fragrance
- Fresh cilantro and parsley: brighten up the final dish. Go for flat-leaf parsley and tender cilantro stems
- Couscous: cooks quickly and soaks up the sauce beautifully. Choose a fine or medium grain for best fluffiness
- Lemon zest: sharpens up the couscous and keeps things fresh. Use unwaxed lemons and zest just the colored part
- Fresh mint: in the couscous makes every bite refreshing. Pick mint leaves that are deeply green and fragrant
- Salt: ties all the flavors together. Taste as you go and adjust as needed
Instructions
- Make the Spice Rub:
- Combine cumin, coriander, cinnamon, smoked paprika, ginger, turmeric, salt, and black pepper in a medium bowl. Toss chicken thighs with olive oil and spice mixture until every piece is evenly coated. Give it a good rub with your hands to make sure every crease is flavored
- Sear the Chicken:
- Heat a large skillet over medium-high heat without oil at first. When the pan is hot add the chicken thighs. Sear each side for 2 to 3 minutes until golden and fragrant. Searing forms a flavorful crust and kicks off the spice aromas. Remove chicken and set aside
- Build the Sauce:
- Using the same skillet add chopped onion and sauté for 3 to 4 minutes until they begin to soften and turn translucent. Stir in garlic and cook for one minute until it smells sweet and inviting. Stir to prevent burning and keep things moving
- Simmer with Tomatoes and Apricots:
- Add diced tomatoes chicken broth chopped apricots and honey into the skillet. Stir well to combine. The apricots will plump in the hot liquid and the tomatoes add body. Bring everything just to a simmer so it bubbles gently
- Cook the Chicken:
- Nestle the seared chicken thighs into the sauce making sure each piece is mostly submerged. Cover the skillet and simmer over low heat for 20 minutes. The chicken will become tender and soak up all the spiced flavors
- Prepare the Couscous:
- While the chicken cooks place couscous chopped apricots lemon zest mint olive oil and salt into a large heatproof bowl. Pour boiling water or broth over top cover tightly and let stand for 5 minutes. Use a fork to fluff everything until light and separated
- Finish and Serve:
- Just before serving stir slivered almonds cilantro and parsley into the chicken sauce for a fresh herbal finish. Spoon fluffy couscous onto each plate and top with the warm chicken and sauce. Sprinkle extra herbs and almonds for a beautiful touch
Save to Pins The dried apricots are what make this dish sing for me. Every time I cut into a juicy piece of chicken and get a bite of sweet apricot and the crunch of almonds I am reminded of the first time we made this recipe together on a chilly weekend, the kitchen bright with laughter and spice.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Couscous and chicken keep best if separated. Warm over low heat with a splash of broth to keep things moist. This dish also reheats beautifully in the microwave for a quick lunch.
Ingredient Substitutions
Chicken breasts can stand in for thighs but watch the cooking time so they stay juicy. For a vegetarian main swap in two cups of cooked chickpeas and use vegetable broth. Almonds can be replaced with toasted pumpkin seeds for a nut-free variation though the crunch will be slightly different.
Serving Suggestions
Pair with extra lemon wedges and a scattering of fresh mint. This dish loves a side of simple cucumber salad or some yogurt with cumin and lemon. For a truly Moroccan evening set out olives and serve with mint tea or a floral rosé. The warmth of the spices pairs nicely with a range of drinks.
Cultural and Historical Context
Moroccan cuisine is known for its artful balance of sweet and savory. Dried fruits like apricots have long been used to bring brightness and contrast to slow-cooked tagines. This recipe reflects that tradition but makes it approachable for busy kitchens. The harmony between spices, herbs, and fruit captures the spirit of Moroccan hospitality.
Seasonal Adaptations
In spring use fresh peas or young carrots in the sauce for added sweetness. During winter try swapping in dried figs or prunes if apricots are not available. A touch of orange zest instead of lemon adds cozy warmth for colder nights.
Success Stories
This is a favorite for dinner parties: I have friends who now request it for every gathering. It is equally at home on a weekday table when you want comfort without fuss. Seeing everyone’s plates wiped clean is the best compliment.
Freezer Meal Conversion
The chicken and sauce freeze very well. Let cool completely then transfer to a freezer-safe container for up to three months. Thaw overnight in the fridge and reheat gently on the stove. Prepare the couscous fresh for best texture but it can be frozen as well if needed.
Save to Pins Enjoy this magical Moroccan chicken with apricot couscous: a weeknight meal or a joyful centerpiece for entertaining, it brings everyone together in delicious comfort.
Questions & Answers
- → Can chicken breasts be used instead?
Yes, chicken breasts are an option. Reduce simmering time to prevent drying out for best texture.
- → Is this dish gluten-free?
No, couscous contains gluten. Substituting with gluten-free grains like quinoa is a suitable alternative.
- → How do I make it vegetarian?
Swap chicken for chickpeas and use vegetable broth. The flavors remain vibrant and hearty.
- → What herbs work best as garnish?
Fresh cilantro, parsley, and mint add brightness and contrast to the warm, spiced notes of the dish.
- → Are there suggested accompaniments?
Pair with Moroccan mint tea or a chilled rosé for a well-rounded and refreshing meal experience.
- → What tools are required for preparation?
A skillet with lid, mixing bowls, knife, measuring cups/spoons, saucepan or kettle, and fork for fluffing couscous.