Moroccan Braised Chicken With Apricots And Orange Zest Couscous Recipe

Cooking Directions

• STEP 1.Season the chicken thighs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
• STEP 2.Working in batches, sear the chicken thighs until golden brown on both sides. Remove from the pot and set aside.
• STEP 3.In the same pot, add onions, garlic, and ginger. Cook until softened and fragrant, about 5 minutes.
• STEP 4.Add cinnamon, cumin, and chicken broth. Stir to combine and bring to a simmer.
• STEP 5.Return the chicken thighs to the pot, along with dried apricots and orange zest. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
• STEP 6.Meanwhile, prepare the couscous according to the package instructions. Fluff with a fork and stir in orange zest.
• STEP 7.Serve the Moroccan braised chicken over the orange zest couscous. Garnish with fresh cilantro or parsley, if desired.

Cooking Tips

• Make sure to season the chicken thighs with salt and pepper before searing.
• Searing the chicken thighs helps to develop a golden crust and adds flavor to the dish.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes to the sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chicken and sauce in a skillet over medium heat until heated through.
• Serve the Moroccan braised chicken with apricots and orange zest couscous as a main dish.