Moroccan-Spiced Chicken Thighs with Apricot Couscous and Pistachio Crunch

Experience the vibrant flavors of Morocco with these Moroccan-Spiced Chicken Thighs, perfectly seasoned and incredibly juicy. The warmth of spices like cumin and coriander infuses the chicken, making each bite a delightful journey of taste.

Paired with fluffy apricot couscous that balances sweet and savory notes and topped with a crunchy pistachio mix, this dish is not only satisfying but visually stunning. Perfect for a cozy dinner or a festive gathering, it’s bound to impress your guests.

Moroccan-Spiced Chicken Thighs with Apricot Couscous and Pistachio Crunch

Serves: 4 Prep Time: 15 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 480 calories 28g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 chicken thighs, skin-on and bone-in
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup couscous
• 1/4 cup dried apricots, chopped
• 2 cups chicken broth
• 1/4 cup pistachios, crushed
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon honey (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine cumin, coriander, cinnamon, paprika, salt, and pepper. Rub this spice mixture all over the chicken thighs.
3. In an oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 5 minutes.
4. Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
5. While the chicken is roasting, prepare the couscous. In a saucepan, bring the chicken broth to a boil. Add the couscous and chopped apricots, stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. In a small bowl, combine crushed pistachios with parsley and honey (if using).
7. Serve the chicken thighs on a bed of apricot couscous, sprinkled with pistachio crunch on top. Enjoy!

Notes

Tip: For added flavor, marinate the chicken thighs in the spice mix and olive oil for a few hours or overnight before cooking.

For a spicier kick, consider adding a pinch of cayenne pepper to the chicken spice mix. If you’re looking to make this dish gluten-free, substitute couscous with quinoa or cauliflower rice.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture, or in the microwave if you’re short on time. Serve with a fresh salad for a light meal option.