Moroccan Chicken

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5 from 2 votes

Moroccan Chicken served over veggie-loaded couscous with a sweet and delicious apricot sauce—big flavor in every bite!

Prep Time30

Cook Time10

Total Time40

Course: Dinner

Cuisine: Healthy, Moroccan

Keyword: Grilled Moroccan Chicken, Moroccan Chicken

Servings: servings

Author: Chelsea Lords

Cost: $12.54

Equipment

Small blender or food processor
Grill or grill pan

Ingredients

1-1/2 pounds boneless, skinless chicken breasts or thighs
10 tablespoons olive oil divided
2 teaspoons honey
2 teaspoons minced garlic
2 teaspoons ginger paste
2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/8 teaspoon red pepper flakes
Salt and pepper
1/4 cup apricot preserves
1/2 teaspoon Dijon-style mustard
2 tablespoons white wine vinegar
1-1/2 cups grated carrot peeled; 3 medium carrots
1-1/2 cups chicken broth
1-1/2 cups couscous see note 1
1 cup frozen peas
Fresh flat-leaf parsley optional
1 lemon optional

US - Metric

Instructions

Cut chicken breasts in half widthwise and cover with plastic wrap. Pound with a meat mallet to 1/2-inch thickness. Place the chicken in a gallon resealable bag to avoid turmeric stains. Peel and grate carrots using the large holes of a grater.
In a small bowl, combine 1/4 cup olive oil, the honey, minced garlic, ginger paste, paprika, cumin, coriander, turmeric, cinnamon, red pepper flakes, and salt (I use 1 tsp). Mix until smooth. Pour over the chicken in the bag, seal, and massage to coat. Marinate in the fridge for 5–8 hours. (see note 2).
In a small blender or food processor, combine apricot preserves, Dijon, vinegar, and salt and pepper (I use 1/4 tsp salt and 1/8 tsp pepper). Blend for about 45 seconds until combined. Slowly drizzle in 1/4 cup olive oil while blending until smooth, about 25 seconds. Transfer to a covered jar and refrigerate.
Prepare couscous while heating the grill (see note 3). In a medium pot, heat 1 tbsp olive oil over high. Add grated carrots and sauté for 3 minutes. Add chicken broth, 1 tbsp olive oil, and salt (I use 1/2 tsp). Bring to a boil, then remove from heat, add the couscous, stir, cover, and let stand 5 minutes. Dice parsley to get 1/4 cup. Fluff couscous with a fork, stir in frozen peas, 1/4 cup parsley, and 1/4 cup of the prepared sauce. Mix, taste, and season with salt and pepper if needed.
Place chicken breasts on the grill and spoon leftover marinade on top. Grill, covered, 2–5 minutes per side, depending on grill temperature and chicken thickness. Use a metal spatula to flip. After grilling, cover the chicken with foil and let rest 5 minutes before slicing.
Divide couscous among plates, top with grilled chicken, and drizzle with remaining sauce. Garnish with parsley and lemon wedges if desired. Enjoy!

Video

Notes

Note 1: Choose small couscous (labeled “Moroccan-Style Pasta”) to ensure it cooks quickly.

Note 2: Marinating the chicken for 30 minutes is effective. For a short marinade, poke holes with a fork to help it penetrate. Don’t pierce if marinating longer than 30 minutes.

Note 3: Preheat grill to medium-high (400–450°F). Clean and grease grates with oil using a paper towel held with tongs.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

Nutrition