This Moroccan Chicken Recipe features robustly seasoned chicken served on a bed of veggie-packed couscous, all topped with a flavorful apricot finishing sauce.
author’s note
Sweet, Savory, and Spiced Just Right!
After a trip to Morocco, I couldn’t stop thinking about the bold spices and sweet-salty flavors in every dish. a reliable was apricot chicken from a tiny alley restaurant. The warm spices, juicy chicken, and touch of sweetness were unforgettable.
Back home, I started testing a version I could make easily. This Moroccan Chicken Recipe is the result. It’s a full meal with seasoned chicken, couscous loaded with veggies, and a quick apricot sauce. It looks impressive but comes together fast.
Moroccan Chicken Recipe Ingredients
| Ingredient | Details & Tips |
|---|---|
| Chicken breasts | Thighs or breasts work. |
| Spices | Cumin, coriander, cinnamon, paprika, turmeric. Prep extra and store in a jar for next time. |
| Ginger & garlic | Fresh is great, but frozen Dorot® cubes or garlic paste save time. |
| Apricot preserves | The base of the sauce. Use a good-quality brand for better flavor. |
| Couscous | Use small-grain Moroccan couscous. Cooks in just a few minutes. |
| Carrots & peas | Stir into couscous for added color, texture, and veggie goodness. |
How To Make Moroccan Chicken Recipe
- Marinate chicken in oil, garlic, ginger & spices for 30 mins to 8 hrs, flipping once.
- Make sauce by whisking apricot preserves, vinegar, mustard, oil, salt & pepper.
- Grill chicken to 160°F, rest under foil 5–10 mins.
- Cook couscous in broth with oil & salt. mix in peas, carrots & a bit of sauce.
- Assemble bowls with couscous, sliced chicken & sauce on top.
Tips For Success
- Marinate briefly: 20–30 minutes works. Poke with a fork and flip once to boost flavor.
- Oil the grill: Use tongs and an oil-soaked paper towel to prevent sticking.
- Check temp: Grill chicken to 160°F. Use a digital thermometer to check.
- Let it rest: Cover with foil and rest 5–10 minutes before slicing.
Apricot Sauce
This sauce is nothing short of addicting! It’s so quick to whip together and serves a dual purpose:
- The sauce adds loads of flavor to the couscous base.
- It gets drizzled over the Moroccan Chicken, delivering the reliable finishing touch of flavor.
Here’s a quick breakdown of the ingredients in the sauce:
- Apricot preserves: Get the best quality you can find; It is satisfying to Bonne Maman®, but Smucker’s® is also great. (Use leftovers in Mini Fruit Tarts).
- White wine vinegar: Softer and less sharp than white vinegar, so don’t mix them up.
- Dijon mustard: Not the same as yellow mustard — don’t swap them here.
- Extra virgin olive oil: Better olive oil improves the flavor! With so much in the sauce, couscous, and marinade, it really makes a difference.
- Salt & pepper: This whole Moroccan Chicken recipe needs seasoning, so it’s added to the sauce as well.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Keep chicken, couscous, and sauce separate if possible for best texture when reheating.
Reheat in the microwave until warmed through.
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