Moroccan-Spiced Chicken Thighs with Apricot Couscous
Get ready to explore World Cuisine with these Moroccan-Spiced Chicken Thighs with Apricot Couscous. This dinner is bursting with North African flavors like cumin, coriander, cinnamon, and sweet dried apricots. Juicy, seasoned chicken thighs are seared and finished in the oven for perfect tenderness. The star side is a fluffy couscous studded with chopped apricots, fresh parsley, and toasted almonds for crunch.
Ingredients
1.5 lbs boneless, skinless chicken thighs

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

½ tsp smoked paprika

1 tsp salt

½ tsp black pepper

1 cup couscous

1 ¼ cups chicken broth

½ cup dried apricots, chopped

¼ cup toasted slivered almonds

2 tbsp chopped fresh parsley

Instructions
1
Prep & Season Chicken: In a bowl, mix cumin, coriander, cinnamon, paprika, salt, and pepper.
Rub spice blend all over chicken thighs.
2
Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high.
 Sear chicken 3–4 minutes per side until browned.
3
Finish in Oven: Preheat oven to 375°F.
 Transfer skillet to oven and bake 15–20 minutes until cooked through (165°F internal temp).
4
Make Couscous: While chicken bakes, bring chicken broth to a boil.

Stir in couscous and chopped apricots.
 Cover, remove from heat, and let sit 5 minutes.
 Fluff with a fork, then stir in almonds and parsley.
5
Serve: Plate couscous topped with Moroccan-spiced chicken.

Garnish with extra parsley if desired. Serve with a delicious salad on the side.
Tags:
#ApricotCouscous#EasyDinner#MoroccanFood#SpiceItUp#UtahEats#WorldCuisineChefBryanCookingwithchefbryanKUTV
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