One of the challenges as a private chef is constantly coming up with new dishes. When you’re feeding the same clients every day, you want to be able to bring new recipes to the table rather than preparing the same old meals. I’ll admit, some meals are not quite as successful as others, but when I do create a dish that is, I have to take a moment and share it with you. Today on the menu is Moroccan glazed chicken with apricots and pistachio mint couscous. To be honest, I wasn’t completely sure how this dish would turn out, but to my pleasant surprise, it was delicious! Easy to prepare and tasty? That makes it a winner in my book!
**Helpful tips and common mistakes
I’ve prepared several different types of balsamic roasted chicken dishes (with olives, walnuts, tomatoes, etc) and they’ve all been well-received. This balsamic apricot dish was no different.
The secret behind this recipe is all in the apricot jam. You want the sweetness of the jam and dried apricots paired with the tangy vinegar to bring you one intense sauce. Brown the chicken first and finish cooking in the sauce, making sure the chicken soaks in all those flavors.
To continue with the theme, pair the Moroccan glazed chicken with pistachio and mint cous cous. I personally prefer pearl cous cous but you can also use instant cous cous to save on time. Season with toasted pistachios, fresh herbs, lime juice, and lime zest.
I served my dish with braised swiss chard to complete the meal. Bitter greens, sweet and savory chicken, and nutty herb couscous brings a balance of all flavors making one complete dish.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.