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Moroccan Chicken With Apricot Couscous and Green Olive Sauce

The aroma of toasted spices always takes me back to my tiny apartment above the souks in Marrakech. Every morning, the air would be thick with cinnamon, cumin, and the tantalizing scent of roasting meats. It was there, amidst the vibrant chaos and fragrant spices, that I first tasted a dish similar to this Moroccan chicken. The explosion of flavors—savory chicken, sweet apricots, and the briny pop of green olives—was unlike anything I’d experienced before. I’ve been chasing that taste ever since, tweaking and perfecting until I arrived at this version, which captures the essence of that Moroccan morning.

Recipe Overview

Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6
Dietary Type: Mediterranean

Ingredients

For the Moroccan Spice Mix:

1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seeds
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
1 1/2 teaspoons kosher salt
1 teaspoon brown sugar

For the Chicken:

1 (3 1/2 lb) whole free-range chicken
kosher salt, to taste
fresh ground black pepper, to taste
1 lemon, halved
1/2 cup fresh cilantro
1 head garlic
3 tablespoons extra virgin olive oil

For the Apricot Couscous:

1 cup couscous
1 1/2 cups warm water
10 dried apricots
1/4 cup whole almonds, toasted
2 green onions, green parts only
fresh mint leaves, to taste
fresh cilantro leaves, to taste
1/2 lemon, juice of
2 tablespoons extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste

For the Green Olive Sauce:

1/2 cup extra virgin olive oil, plus 2 tablespoons
2 shallots, sliced
1 fresh red chili pepper, halved lengthwise
1/2 lb large green Spanish olives, pitted
1/4 cup fresh flat leaf parsley
2 tablespoons sherry wine vinegar
1/2 lemon, juiced
4 pieces lavash bread or 4 pieces any flat bread, cut in 1/2″

Equipment Needed

Dry skillet
Spice mill or clean coffee grinder
Roasting pan with rack
Medium bowl
Cutting board
Small skillet
Food processor

Instructions

Prepare the Moroccan Spice Mix: In a dry skillet over low heat, combine the cinnamon stick, cloves, cayenne, cumin seeds, fennel seed, and coriander seed. Toast for just a minute to release the fragrant oils, shaking the pan to prevent scorching.
Grind the Spices: In a spice mill or clean coffee grinder, grind the toasted spices together with 1 1/2 teaspoons of kosher salt and the brown sugar.
Preheat the Oven: Preheat the oven to 400 degrees F (200 degrees C).
Prepare the Chicken: Rinse the chicken with cool water inside and out, then pat it dry with paper towels.
Spice the Chicken: Massage the chicken skin with the prepared spice rub, ensuring every area is covered. Season the inside of the chicken generously with salt and pepper.
Stuff the Chicken: Stuff the lemon halves, cilantro, and garlic into the cavity.
Position the Chicken: Place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string.
Drizzle with Oil: Drizzle the 3 tablespoons of olive oil all over the chicken.
Marinate (Optional): If time permits, let the chicken marinate for 30 minutes to enhance the flavors.
Roast the Chicken: Roast the chicken for 1 hour.
Check for Doneness: Insert an instant-read thermometer into the thickest part of the thigh. It should read 160 degrees F (71 degrees C) when done.
Rest the Chicken: Allow the chicken to rest for 10 minutes to allow the juices to redistribute.
Shred the Chicken: Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat with your fingers or two forks.
Moisten the Chicken: Place the shredded chicken in a large bowl and squeeze the cooked lemon halves over the meat to moisten.
Prepare the Apricot Couscous: Place the couscous in a medium bowl and pour the warm water over it. Stir with a fork to combine.
Hydrate the Couscous: Cover the bowl and let it sit for 10 to 15 minutes. Then, uncover and fluff with a fork.
Chop the Ingredients: On a cutting board, coarsely chop the apricots, almonds, green onions, mint, and cilantro.
Combine with Couscous: Add the chopped ingredients to the couscous.
Dress the Couscous: Add the lemon juice and olive oil. Season with salt and pepper. Toss gently to combine.
Prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil.
Sauté Shallots and Chili: Sauté the shallots and chili over low heat for 8 minutes, until caramelized. Scrape into a food processor.
Puree the Sauce: Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of olive oil to the food processor. Puree for about 3 minutes until completely smooth.
Assemble the Dish: Place the shredded chicken and couscous on the lavash bread. Add a few spoonfuls of the olive sauce.
Roll and Serve: Roll the sandwich up. You can wrap it in foil if you are taking it for a picnic.

Expert Tips & Tricks

Spice Level: Adjust the amount of cayenne pepper in the Moroccan spice mix to control the heat level. For a milder flavor, reduce or omit the cayenne. For more heat, add a pinch of chili flakes.
Toasting Spices: Don’t skip the step of toasting the spices! It significantly enhances their aroma and flavor. Watch carefully to prevent burning.
Chicken Marinade: While 30 minutes of marinating is good, a longer marinating time (up to 4 hours) will result in even more flavorful chicken.
Couscous Texture: Avoid overcooking the couscous, which can make it mushy. Follow the instructions carefully for the water-to-couscous ratio and resting time.
Green Olive Sauce Consistency: For a thinner sauce, add a tablespoon or two of water or extra olive oil while pureeing. For a thicker sauce, use less olive oil.
Flatbread Alternative: If you cannot find lavash bread, pita bread, naan, or even large lettuce leaves work well.

Serving & Storage Suggestions

This Moroccan chicken is best served warm, allowing the flavors to meld together beautifully. Serve immediately after assembling for the optimal taste and texture.

Storage:

Refrigerate: Store leftover chicken, couscous, and olive sauce separately in airtight containers in the refrigerator for up to 3 days.
Freezing: The chicken and couscous can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The olive sauce is best enjoyed fresh and may not freeze well due to its emulsion.

Reheating:

Chicken: Reheat the shredded chicken in a skillet over medium heat or in the microwave until warmed through. Add a splash of chicken broth or water to prevent it from drying out.
Couscous: Reheat the couscous in a skillet with a drizzle of olive oil or in the microwave. Fluff with a fork to restore its texture.
Assembly: When reheating leftovers, it’s best to warm the chicken and couscous separately and then assemble the dish fresh to maintain the best quality.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	30g	46%
Saturated Fat	7g	35%
Cholesterol	100mg	33%
Sodium	700mg	29%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	7g	–
Protein	35g	70%

Variations & Substitutions

Chicken: Substitute chicken thighs for the whole chicken for a richer flavor. Adjust the cooking time accordingly.
Couscous: Use quinoa or rice instead of couscous for a gluten-free option.
Apricots: Try other dried fruits like dates, figs, or cranberries.
Nuts: Use pistachios or walnuts instead of almonds.
Green Olives: If you don’t like green olives, try using black olives or capers.
Spice Mix: Experiment with adding other spices to the Moroccan spice mix, such as ginger, turmeric, or cardamom.
Vegetarian: Replace chicken with roasted chickpeas or grilled halloumi cheese for a vegetarian version.

FAQs (Frequently Asked Questions)

Q: Can I make the Moroccan spice mix ahead of time?

A: Absolutely! The spice mix can be prepared ahead of time and stored in an airtight container for up to 2 months.

Q: Can I use chicken breasts instead of a whole chicken?

A: Yes, you can. 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. Reduce the cooking time accordingly, checking for doneness with a thermometer.

Q: How do I prevent the chicken from drying out during roasting?

A: Basting the chicken with its own juices every 20 minutes during roasting can help keep it moist. Ensure the oven temperature is accurate and avoid overcooking.

Q: What can I serve with this dish?

A: This Moroccan chicken is delicious with a side of roasted vegetables, a simple green salad, or warm pita bread.

Q: Can I make the green olive sauce in advance?

A: The green olive sauce is best served fresh, but it can be made a few hours in advance and stored in the refrigerator. However, the color may darken slightly over time.

Final Thoughts

This Moroccan Chicken with Apricot Couscous and Green Olive Sauce is a culinary journey that transports you to the heart of Marrakech with every bite. The combination of fragrant spices, succulent chicken, sweet apricots, and briny olives is a symphony of flavors that is both comforting and exciting. I encourage you to try this recipe and share your experience. Experiment with the variations, adjust the spices to your liking, and let the flavors inspire your own culinary creations. And don’t forget to pair it with a glass of mint tea for the full Moroccan experience!

Moroccan Chicken With Apricot Couscous and Green Olive Sauce Recipe