Moroccan Spiced Chicken over Cilantro Cous Cous

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Preamble[edit]

This extremely tasty dish was a nicely rounded course, with fruity and earthy flavors melding perfectly.

Ingredients[edit]

  • 2 chicken thighs
  • 2 Tbs butter
  • 1 Tbs + extra crushed coriander
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 tsp of lime zest
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Tbs white wine
  • 1/2 tbs of apricot preserves
  • 1 chopped green onion
  • 1 box Couscous
  • large pinch chopped cilantro

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Method[edit]

Rub the chicken thighs with extra coriander, peanut oil, and white wine. Set aside. Over low heat melt 2 Tbs butter and the first 4 spices. Let the butter clarify for 30 minutes to an hour. Strain out the fat and spices, pour 1/2 Tbs back into a small pan over med/low heat. Sweat onion and garlic until translucent, then add chicken. Cook until done, flipping once. Remove chicken and add apricot preserves, lime zest, salt + pepper. Reduce for 5 minutes.

Prepare couscous according to directions. Fluff with chopped cilantro when finished. Place everything on a plate, drizzle the sauce over the chicken and garnish with chopped green onion.

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