Looking to elevate your next chicken and couscous dinner? This Moroccan Chicken Thighs with Apricot-Infused Couscous recipe brings bold, warm spices and a sweet-savory balance that transforms a simple meal into something truly special. It's a dish that sings with flavors of North Africa—think cinnamon, cumin, coriander, and juicy dried apricots folded into fluffy couscous. Juicy, seared chicken thighs are the star of this recipe, complemented by tender carrots, plump chickpeas, and bursts of herbs and citrus. Whether you're exploring moroccan food for the first time or just looking to spice up your weeknight routine, this dish promises vibrant color, deep flavor, and total comfort.
Moroccan Chicken Thighs with Apricot-Infused Couscous
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Moroccan
Large skillet or sauté pan A heavy-bottomed skillet (cast iron or stainless steel) helps with even searing. Substitute with a nonstick pan if needed.
Medium saucepan To prepare the couscous.
Mixing bowls For seasoning the chicken and combining herbs.
Sharp knife and cutting board Essential for prepping carrots, herbs, apricots, and chicken.
Tongs or spatula For flipping the chicken thighs.
Measuring cups and spoons Precision helps in balancing all the beautiful spices.
For the Chicken
- 6 bone-in skin-on chicken thighs (or boneless skinless if preferred)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Zest of 1 lemon
- Juice of ½ lemon
- 3 cloves garlic minced
For the Couscous
- 1 cup instant couscous or pearl couscous for a slightly chewier texture
- 1¼ cups chicken broth or vegetable broth
- ½ cup dried apricots chopped
- 1 small cinnamon stick
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
Optional: ¼ cup toasted slivered almonds or pine nuts for topping
Additional Veggies & Add-ins
- 1 cup cooked chickpeas or canned, drained and rinsed
- 2 medium carrots sliced into thin coins
- ½ red onion sliced thin
- Olive oil for sautéing
Marinate the Chicken
Start by combining olive oil, cumin, coriander, paprika, cinnamon, turmeric, lemon zest, lemon juice, minced garlic, salt, and pepper in a bowl. Add the chicken thighs and massage the marinade into the meat thoroughly. Let this sit while you prep your couscous ingredients. If you have time, marinate for up to 30 minutes for even more flavor.
Cook the Chicken
Heat a large skillet over medium-high heat with a bit of olive oil. Place the chicken thighs skin-side down and sear for 6–7 minutes until golden brown. Flip and sear the other side for 5 minutes. Add the sliced carrots and red onions to the pan, then lower the heat to medium. Cover and cook for another 10–12 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are tender.
Prepare the Apricot-Infused Couscous
While the chicken cooks, bring the chicken broth to a simmer in a saucepan with chopped apricots, cinnamon stick, salt, and a tablespoon of olive oil. Once it begins to boil, turn off the heat, stir in the couscous, cover, and let it steam for 5 minutes. Fluff with a fork, remove the cinnamon stick, and stir in lemon juice, parsley, and mint.
Add Chickpeas & Final Touches
Add cooked chickpeas to the pan with the chicken and carrots, tossing gently to warm them through. Spoon the apricot couscous onto a serving platter or individual plates, top with the chicken thighs, and nestle in the carrots and chickpeas. Drizzle with a bit of olive oil or an extra squeeze of lemon juice, and top with slivered almonds or pine nuts for crunch.
Pairings
This spiced couscous and chicken recipe pairs beautifully with:
- Yogurt sauces: A dollop of Greek yogurt or tzatziki can add a creamy, cooling element to balance the spices.
- Crisp salads: Serve alongside a moroccan chicken & couscous salad or a simple cucumber and tomato salad with lemon vinaigrette.
- Warm flatbread: Think pita or naan for scooping up those last bits of couscous and juicy chicken.
- Mint tea or citrusy white wine: For drinks, opt for a glass of Sauvignon Blanc or a chilled mint tea to keep things fresh.
FAQs
1. What type of chicken should I use for Moroccan chicken?
Chicken thighs are ideal due to their higher fat content and ability to remain moist and flavorful during cooking. Bone-in, skin-on thighs deliver the most flavor, but boneless, skinless thighs work well too, especially if you're short on time.
2. Can I use chicken breasts instead of thighs?
Yes, but you’ll want to adjust the cooking time to avoid drying out the meat. Chicken breasts cook faster, so keep an eye on them. You might also want to slice them in half horizontally for quicker searing.
3. What vegetables go well in chicken with carrots and couscous?
Carrots are classic and add natural sweetness, but you can also use zucchini, bell peppers, or even sweet potatoes. The idea is to keep the texture varied and the flavors harmonious.
4. Is this recipe suitable for meal prep?
Absolutely. Both the couscous and chicken reheat beautifully. Store them separately in airtight containers for up to 4 days. This makes it a great addition to your list of reliable chicken thigh couscous recipes.
5. Can I make this vegetarian?
You can! Simply omit the chicken and instead roast chickpeas and carrots with the same spice blend. Serve over the apricot couscous and top with a dollop of herbed yogurt or tahini sauce.
