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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix together the ground cumin, ground cinnamon, smoked paprika, salt, and black pepper.

Step 3

Rub the spice mixture evenly over the chicken thighs.

Step 4

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).

Step 5

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.

Step 6

Fluff the couscous with a fork, then stir in the toasted slivered almonds and chopped cilantro. Set it aside, covered, to keep warm.

Step 7

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.

Step 8

Serve the cooked chicken thighs over the apricot couscous, drizzling the green olive sauce over the top.

Step 9

Garnish with additional cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(1063.4g)

Amount per serving	% Daily Value*
Calories	1427.9

Total Fat 87.8g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 176.4mg	0%
Sodium 5576.3mg	0%
Total Carbohydrate 122.8g	0%
Dietary Fiber 18.7g	0%
Total Sugars 54.9g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 346.1mg	0%
Iron 12.0mg	0%
Potassium 1984.5mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 14.5%

Carbs: 32.8%