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Moroccan Glazed Chicken

Course Main Course
Cuisine moroccan
Keyword chicken
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae



  • 1 tablespoon oil
  • 1 cup pearl couscous
  • ½ teaspoon cumin
  • 1 ½ cups chicken stock
  • ½ cup pistachios toasted and chopped
  • ¼ cup fresh mint minced
  • ¼ cup fresh parsley minced
  • zest and juice of 1 lime
  • 1 tablespoon olive oil
  • salt and pepper

Moroccan glazed chicken

  • 1 tablespoon oil
  • 2 lbs chicken thighs and leg
  • salt and pepper
  • ¼ cup white wine
  • ½ cup chicken broth
  • ¼ cup balsamic vinegar
  • ½ cup apricot jam
  • 10 dried apricots


  • Prepare the couscous. Heat 1 tablespoon 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 ½ 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.
  • Toss the couscous with pistachios, mint, parsley, lime zest and juice, and 1 tablespoon olive oil. Season with salt and pepper. Keep warm and set aside.
  • Prepare the chicken. Season both sides of the chicken with salt and pepper. Heat 1 tablespoon 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.
  • 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.