Moroccan Chicken with Apricot Couscous and Green Olive Sauce

Derived from a food network recipe.

Still searching for what to cook ?

Name: Moroccan Chicken with Apricot Couscous and Green Olive Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Moroccan
Ingredients: 1 Cinnamon stick chopped into pieces; 8 Whole cloves; 1 Teaspoon Cayenne; 2 Teaspoons Cumin seed; 1 Teaspoon Fennel seed; 1 Teaspoon Coriander seed; 1 Tablespoon Paprika; 1 1/2 Teaspoons Kosher salt; 1 Teaspoon Brown sugar; 1 (3 1/2 pound) whole free-range chicken; Kosher salt and freshly ground black pepper; 1 Lemon Halved; 1/4 bunch Cilantro; 1 head Garlic; 3 Tablespoons extra-virgin olive oil; 1 Cup Couscous; 1 1/2 Cups Warm water; 10 Dried Apricots; 1/4 Cup Whole Almonds Toasted; 2 Green Onions Green parts only; 2 Handfuls Fresh mint leaves; 2 Handfuls Fresh cilantro leaves; 1/2 Lemon Juiced; 2 Tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 Cup extra virgin olive oil plus 2 Tablespoons; 2 Shallots Sliced; 1 Fresh red chili Halved lengthwise; 1/2 Pound large green Spanish olives Pitted; 1/4 Bunch fresh flat-leaf parsley leaves

Find the most delicious recipes here

INGREDIENTS

Moroccan Spice Mix
1 Cinnamon stick ; chopped into pieces
8 Whole cloves
1 Teaspoon Cayenne
2 Teaspoons Cumin seed
1 Teaspoon Fennel seed
1 Teaspoon Coriander seed
1 Tablespoon Paprika
1 1/2 Teaspoons Kosher salt
1 Teaspoon Brown sugar
Chicken
1 (3 1/2 pound) whole free-range chicken
Kosher salt and freshly ground black pepper
1 Lemon ; Halved
1/4 bunch Cilantro
1 head Garlic
3 Tablespoons extra-virgin olive oil
Apricot Couscous
1 Cup Couscous
1 1/2 Cups Warm water
10 Dried Apricots
1/4 Cup Whole Almonds ; Toasted
2 Green Onions ; Green parts only
2 Handfuls Fresh mint leaves
2 Handfuls Fresh cilantro leaves
1/2 Lemon ; Juiced
2 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Green Olive Sauce
1/2 Cup extra virgin olive oil ; plus 2 Tablespoons
2 Shallots ; Sliced
1 Fresh red chili ; Halved lengthwise
1/2 Pound large green Spanish olives ; Pitted
1/4 Bunch fresh flat-leaf parsley leaves
2 Tablespoons Sherry vinegar ; (can substitute balsamic or red wine vinegar)
1/2 Lemon ; Juiced

Servings

INSTRUCTIONS

Moroccan Spice Mix: Combine the cinnamon stick, cloves cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for just a minute, shaking the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together with 1 1/2 Teaspoons of kosher salt and the brown sugar.

Preheat the oven to 400 degrees F.

Rince the chicken with cool water, inside and out, and pat dry with paper towels. Massage the chicken skin with the spice rub. Season the inside of the chicken generously with salt and pepper. Stuff the lemon halves, cilantro and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie legs together with kitchen string. Drizzle oil all over chicken. If you have time, let marinate for 30 minutes. Roast the chicken for 1 hour (or until a meat thermometer in the thickest part of the thigh reads 160 degrees F). Remove from oven and allow to rest for 10 minutes. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat.

While chicken is roasting...

Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint and cilantro on a cutting board and coarsely chop everything. Add to the couscous. Add lemon juice, drizzle with olive oil and season with salt and pepper. Toss gently to combine.

Green Olive Sauce: In a small skillet, heat 2 Tablespoons of olive oil. Saute the shallots and chili over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice and 1/2 cup of oil. Puree until totally smooth (about 3 minutes)

You may serve chicken on a bed of couscous with green olive sauce or you may put shredded chicken and couscous on a piece of lavosh bread, add a few spoonfuls of olive sauce and roll up as a sandwich.

NOTES

Alert editor

Moroccan Chicken with Apricot Couscous and Green Olive Sauce

Moroccan Spice Mix
1 Cinnamon stick chopped into pieces
8 Whole cloves
1 Teaspoon Cayenne
2 Teaspoons Cumin seed
1 Teaspoon Fennel seed
1 Teaspoon Coriander seed
1 Tablespoon Paprika
1 1/2 Teaspoons Kosher salt
1 Teaspoon Brown sugar
 Chicken
1 (3 1/2 pound) whole free-range chicken
 Kosher salt and freshly ground black pepper
1 Lemon Halved
1/4 bunch Cilantro
1 head Garlic
3 Tablespoons extra-virgin olive oil
 Apricot Couscous
1 Cup Couscous
1 1/2 Cups Warm water
10 Dried Apricots
1/4 Cup Whole Almonds Toasted
2 Green Onions Green parts only
2 Handfuls Fresh mint leaves
2 Handfuls Fresh cilantro leaves
1/2 Lemon Juiced
2 Tablespoons extra-virgin olive oil
 Kosher salt and freshly ground black pepper
 Green Olive Sauce
1/2 Cup extra virgin olive oil plus 2 Tablespoons
2 Shallots Sliced
1 Fresh red chili Halved lengthwise
1/2 Pound large green Spanish olives Pitted
1/4 Bunch fresh flat-leaf parsley leaves
2 Tablespoons Sherry vinegar (can substitute balsamic or red wine vinegar)
1/2 Lemon Juiced

Preheat the oven to 400 degrees F.

While chicken is roasting...

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (259g)
Recipe Makes: 6 Servings

Calories: 840
Calories from Fat: 621 (74%)

Amt Per Serving		% DV

	Total Fat 69g	92 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 37g
	Polyunsanturated Fat 18.7g
Cholesterol 0mg		0 %
Sodium 1099.9mg		38 %
Potassium 618.5mg		16 %
Total Carbohydrate 56g		16 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 45.5g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 840

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe