60 min
Moroccan Braised Chicken with Apricots & Orange Zest Couscous
Recipe GLPRafac5a47713d38
Tender chicken thighs braised in a warm blend of warm spices, chicken stock, olives, and dried apricots, served alongside fragrant couscous brightened with fresh orange zest, herbs, and citrus. A complete North African-inspired meal featuring warm flavors of cinnamon, cumin, and paprika balanced with fresh cilantro and mint.
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Ingredients
2 lbs Boneless, skinless chicken thighs, trimmed
1 tbsp Vegetable oil
Salt and pepper to taste
1 large Large onion, thinly sliced
1 medium Zucchini, diced
1 tbsp Fresh ginger, finely grated
2 cloves Garlic cloves, minced
1 2-3 inches Cinnamon stick
1 tsp Ground cumin
1 tsp Paprika
3 cups Low-sodium chicken stock
½ cup Green olives, sliced
½ cup Dried apricots, thinly sliced
1 tsp Fresh lemon juice
2 tbsp Fresh cilantro, chopped
1½ cups Middle Eastern or North African couscous
1¾ cups Water
1 tsp Salt for couscous
¼ cup Scallions, thinly sliced
1 orange Orange zest
1 tbsp Fresh mint, chopped
1 tsp Lemon juice for couscous
1 tbsp Olive oil for couscous
Directions
Heat the vegetable oil in a large, deep pan or Dutch oven over medium-high heat. While the oil heats, generously season the chicken thighs on both sides with salt and pepper. Once the oil shimmers, carefully place the chicken in the pan and sear for about 4 minutes per side until deeply browned. Transfer the browned chicken to a clean plate and set aside.
Reduce the heat to medium. Add the sliced onion to the same pan and cook for about 5 minutes, stirring occasionally, until the onion softens and begins to brown. Stir in the diced zucchini, grated ginger, minced garlic, cinnamon stick, ground cumin, and paprika. Cook for approximately 3 minutes, stirring frequently, until the spices become fragrant.
Pour the chicken stock into the pan and add the sliced green olives and dried apricots. Stir well to combine and bring the mixture to a boil over medium-high heat.
Return the browned chicken thighs to the pan, nestling them into the braising liquid. Reduce the heat to low, cover the pan with a lid, and simmer gently for approximately 20 minutes until the chicken is tender and cooked through (internal temperature should reach 165°F). The apricots should be plump and soft.
While the chicken braises, bring the water to a boil in a separate pot and add the 1 teaspoon of salt. Stir in the couscous, then immediately reduce the heat to low, cover the pot, and remove from heat. Let it sit undisturbed for about 10 minutes until all the water is absorbed. Fluff with a fork and let cool slightly.
Transfer the cooked couscous to a large bowl. Add the sliced scallions, fresh orange zest, chopped cilantro, and chopped mint. Drizzle with the fresh lemon juice and olive oil. Toss everything together gently until well combined, then taste and adjust seasoning with additional salt as needed.
To serve, spoon the orange-herb couscous onto serving plates or a large platter. Ladle the braised chicken and its aromatic cooking liquid over the couscous. Garnish with additional fresh cilantro and a small squeeze of lemon juice if desired.
