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Recipecouscous

Moroccan Chicken with Apricot Couscous and Green Olive Sauce

this recipe comes courtesy of tyler florence and it is amazing. the flavors are bold without being too intense and each component compliments the other. this is tyler's recipe word for word but, i have made this with chicken breasts as well with great results. just cut deep slits into the chicken breasts and make sure the marinade and garlic gets into every nook and cranny. then cover the breasts with sliced lemons and cilantro before you bake. i have served this cold in a wrap sandwich for a picnic and it was very good, but we like it warm and with flatbead the best! don't let the long list of ingredients scare you, this is easy and well worth the effort.

complex18 ingredients18 preparation steps
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Ingredients

  • cinnamon stick
  • whole cloves
  • cayenne
  • cumin seeds
  • fennel seed
  • coriander seed
  • sweet paprika
  • kosher salt
  • brown sugar
  • free-range chicken
  • fresh ground black pepper
  • lemon
  • fresh cilantro
  • garlic
  • extra virgin olive oil
  • couscous
  • warm water
  • dried apricots

Preparation

  1. 1to prepare the moroccan spice mix for the chicken: combine the cinnamon stick , cloves , cayenne , cumin , fennel , coriander , and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils
  2. 2shake the pan so they don't scorch
  3. 3in a spice mill or clean coffee grinder , grind the toasted spices together , with 1 1 / 2 teaspoons of kosher salt and the brown sugar
  4. 4preheat the oven to 400 degrees f
  5. 5rinse the chicken with cool water , inside and out , then pat it dry with paper towels
  6. 6massage the chicken skin with the spice rub
  7. 7make sure you don't miss a spot
  8. 8season the inside of the chicken generously with salt and pepper
  9. 9stuff the lemons halves , cilantro , and garlic in the cavity and place the chicken in a roasting pan fitted with a rack
  10. 10fold the wing
  11. 11drizzle the oil all over the chicken
  12. 12if you have time , let the chicken marinate for 30 minutes to really get the flavors down deep into the meat
  13. 13roast the chicken for 1 hour
  14. 14pop an instant-read thermometer into the thickest part of the thigh
  15. 15if it reads 160 degrees f , it's done
  16. 16allow the chicken to rest for 10 minutes so the juices can settle back into the meat
  17. 17remove and discard the skin from the chicken
  18. 18pull the chicken from the bone and shred the meat , with your fingers or 2 forks