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Easy One-Pan Moroccan Chicken with Apricots and Couscous

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A flavorful and comforting one-pan Moroccan chicken dish with sweet apricots and fluffy couscous, perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 1/2 cups chicken broth (360 ml), low sodium preferred
  • 1 cup dried apricots, chopped (about 150 grams)
  • 1 cup couscous (170 grams), small pearl or traditional
  • Juice and zest of 1 lemon
  • A handful fresh cilantro or parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-7 minutes until skin is golden and crisp. Flip and cook 3 more minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add sliced onion to the pan and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add ground cumin, cinnamon, smoked paprika, and turmeric. Stir constantly for 30 seconds to toast the spices.
  5. Pour in chicken broth, scraping up browned bits from the pan. Add chopped dried apricots and stir well. Return chicken to the pan, skin-side up.
  6. Preheat oven to 375°F (190°C). Cover skillet with lid or foil and bake for 25 minutes until chicken is cooked through and tender.
  7. While chicken bakes, bring 1 cup water or chicken broth to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
  8. Remove chicken from oven, squeeze lemon juice and zest over the dish, and sprinkle with chopped cilantro or parsley. Serve chicken and apricots over couscous.

Notes

Pat chicken dry for crispy skin. Toast spices gently to avoid bitterness. Use bone-in chicken thighs for juiciness. Monitor internal temperature to reach 165°F. If sauce is thin after baking, simmer briefly to thicken. Lemon juice brightens the dish at the end.

Nutrition

Keywords: Moroccan chicken, apricots, couscous, one-pan meal, easy dinner, weeknight recipe, sweet and savory, bone-in chicken thighs

Find it online: https://forkifyfun.com/easy-one-pan-moroccan-chicken-with-apricots-and-couscous-recipe-for-busy-weeknights/