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 delicious dish, I have to 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!

Serves 4

428

Moroccan Glazed Chicken

45 minTotal Time

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Ingredients

Couscous
• 1 tbsp oil
• 1 cup pearl couscous
• 1/2 tsp cumin
• 1 1/2 cups chicken stock
• 1/2 cup pistachios toasted and chopped
• 1/4 cup fresh mint minced
• 1/4 cup fresh parsley minced
• zest and juice of 1 lime
• 1 tbsp olive oil
• salt and pepper
Moroccan glazed chicken
• 1 tbsp oil
• 2 lbs chicken thighs and leg
• salt and pepper
• 1/4 cup white wine
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 1/2 cup apricot jam
• 10 dried apricots

Instructions

1. Prepare the couscous. Heat 1 tbsp oil in medium saucepan over medium-high heat. Add couscous and toast for 2-3 minutes, stirring constantly until it begins to color. Add 1 1/2 cups chicken stock and cumin. Bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until couscous is tender.
2. Toss the couscous with pistachios, mint, parsley, lime zest and juice, and 1 tbsp olive oil. Season with salt and pepper. Keep warm and set aside.
3. Prepare the chicken. Season both sides of the chicken with salt and pepper. Heat 1 tbsp oil in saute pan over medium-high heat. Add the chicken and brown, about 4-5 minutes. Flip and brown on the other side, another 4 minutes. Remove the chicken from the pan.
4. Add the white wine and deglaze the pan, scraping up any browned bits stuck to the pan. Bring to a simmer and add the chicken broth, balsamic vinegar, apricot jam, and dried apricots. Add back the chicken, cover the pan and bring to a simmer. Reduce heat to low and continue to cook for about 12-15 minutes or until chicken is cooked. Remove the chicken, increase the heat to medium-high and reduce the sauce until slightly thickened, about 8-10 minutes. Drizzle sauce over chicken and serve with couscous.

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**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 couscous. I personally prefer pearl couscous but you can also use instant couscous to save on time. Season with toasted pistachios, fresh herbs, lime juice, and lime zest.

Sweet and savory chicken and nutty herb couscous bring 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.