RCI-MT.004.0585.001
Moroccan Spiced Chicken over Cilantro Cous Cous
Moroccan Spiced Chicken over Cilantro Cous Cous from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
2
Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming, then add the chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown.
6 minutes
3
Flip the chicken thighs and cook for another 3-4 minutes until the bottom is browned, then transfer to a plate.
4 minutes
4
In the same skillet, add the sliced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
3 minutes
5
Stir in 1 tablespoon of crushed coriander, cumin, turmeric, and cardamom, cooking for 1 minute until the spices bloom and release their aromatics.
1 minutes
6
Pour in the white wine and scrape up any browned bits from the bottom of the skillet, then stir in the apricot preserves and lime zest.
7
Return the chicken thighs to the skillet and bring the sauce to a simmer, then reduce heat to medium-low and cook uncovered for 20-25 minutes until the chicken is cooked through and the sauce has reduced and thickened.
23 minutes
8
While the chicken is cooking, prepare the couscous according to package directions, then fluff with a fork and stir in the chopped green onion and large pinch of chopped cilantro.
9
Divide the cilantro couscous among four serving plates and top each portion with a chicken thigh and the spiced sauce, garnishing with additional crushed coriander if desired.