Moroccan Braised Chicken with Apricots & Orange Zest Couscous
Recipe Type: Main Course
Cuisine: Moroccan
Serves: 4-5
Individually, these braised chicken and couscous recipes are delicious. Pair them together for a complete Moroccan meal that works for everyday or impressing some guests.
  • For the Chicken:
  • 2 lbs. (900g) boneless, skinless chicken thighs (trimmed)
  • 1 tbsp. (15ml) vegetable oil
  • salt and pepper for seasoning
  • 1 large onion, sliced
  • 1 zucchini, diced
  • 1 tbsp. freshly grated ginger
  • 2 cloves of garlic, minced
  • 1 cinnamon stick (2-3")
  • 1 tsp. (5ml) ground cumin
  • 1 tsp. (5ml) paprika
  • 3 cups (7dl) low-sodium chicken stock
  • ½ cup (90g) sliced green olives
  • ½ cup (75g) dried apricots, thinly sliced
  • 1 tsp. (5ml) fresh lemon juice
  • 2 tbsp. (5g) chopped cilantro
  • For the Couscous:
  • 1.5 cups (175g) Middle Eastern or North African couscous
  • 1.5-2 cups (355-475ml) water (depending on couscous)
  • 1 tsp. (5ml) salt
  • ¼ cup (13g) thinly sliced scallions
  • zest of 1 orange
  • 1 tbsp. (2.5g) chopped cilantro
  • 1 tbsp. (2.5g) chopped mint
  • 1 tsp. (5ml) fresh lemon juice
  • 1 tsp. (5ml) olive oil
  1. Heat the olive oil in wide, deep pan over medium heat. Season the chicken well with salt and pepper then brown over medium-high heat, about 4 minutes on each side. Remove from pan and set aside.
  2. Reduce the heat to medium, and cook the onions about 5 minutes, until soft and browned. Add the zucchini, ginger, garlic, cinnamon stick, cumin, and paprika. Cook about three minutes.
  3. Add the stock, olives, and apricots to the pan and bring to a boil.
  4. Return the chicken to the pan, reduce to a simmer, and cover for about 20 minutes (or until chicken is tender and cooked through).
  5. While the chicken simmers, cook the couscous in boiling, salted water about ten minutes (or until water is fully absorbed). Set aside and allow to cool slightly.
  6. Combine the couscous, scallions, orange zest, cilantro, and mint in a large bowl. Toss with lemon juice, olive oil, and any additional salt to taste.
  7. Serve chicken over the couscous with additional cilantro and lemon juice as garnish.
Recipe by Honest Cooking at