Authentic & Flavorful Moroccan Chicken Recipe with Apricot Glaze

Embark on a culinary journey to North Africa with our incredible Moroccan Chicken Recipe. This dish features beautifully seasoned chicken, grilled or pan-fried to perfection, served over a vibrant, veggie-packed couscous, and elegantly finished with a sweet and tangy apricot sauce. It’s a complete meal that promises robust flavors and an unforgettable dining experience, proving that exotic flavors can be surprisingly easy to achieve at home.

From the Author

A Taste of Morocco: Sweet, Savory, and Spiced to Perfection!

My culinary adventures often lead me to discover new inspirations, and a recent trip to the enchanting markets and vibrant cities of Morocco left an indelible mark on my palate. The air was thick with the aroma of exotic spices, and every dish was a symphony of bold, complex flavors, often weaving together sweet and savory notes in the most delightful ways. Of all the culinary treasures I encountered, a particular apricot chicken tagine from a charming, hidden alley restaurant stood out. The warmth of the spices, the incredible juiciness of the chicken, and that perfect touch of fruit-sweetness was truly unforgettable.

Returning home, I was determined to recreate that magical experience in my own kitchen, but with a focus on simplicity and accessibility for home cooks. After numerous experiments and taste tests, this Moroccan Chicken recipe was born. It’s designed to be a full, satisfying meal – featuring perfectly seasoned chicken, a fluffy couscous base brimming with fresh vegetables, and an unbelievably quick yet profoundly flavorful apricot finishing sauce. While it presents beautifully and looks like a dish you’d find in a high-end restaurant, I promise you it comes together faster than you might expect, making it ideal for weeknight dinners or impressive entertaining.

This recipe isn’t just about recreating a dish; it’s about bringing the spirit of Moroccan hospitality and flavor into your home. It’s a dish that balances tradition with modern convenience, ensuring that even busy cooks can enjoy the richness of North African cuisine. Get ready to awaken your senses with every mouth-watering bite and discover why Moroccan food is celebrated worldwide!

Essential Ingredients for Your Moroccan Chicken Masterpiece

Crafting the perfect Moroccan Chicken begins with a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors that define this exquisite dish. Here’s a detailed look at what you’ll need and some tips for choosing the best to ensure an authentic and delicious result:

Step-by-Step Guide: Crafting Your Moroccan Chicken

Follow these detailed steps to create a truly memorable Moroccan Chicken meal. Each stage is designed to build flavor and ensure a delicious outcome that will impress your family and friends.

1. Prepare and Marinate the Chicken: Begin by butterflying your boneless, skinless chicken breasts (or use thighs directly) and gently pounding them to a uniform 1/2-inch thickness. This ensures even cooking and better absorption of the marinade. In a large bowl or a gallon-sized resealable bag, whisk together 1/4 cup of olive oil, honey, minced garlic, ginger paste, paprika, cumin, coriander, turmeric, cinnamon, red pepper flakes, and a generous pinch of salt and black pepper (about 1 tsp salt). Add the chicken to this fragrant marinade, ensuring each piece is thoroughly coated. For optimal flavor penetration, marinate the chicken in the refrigerator for a minimum of 30 minutes, or ideally, for 5 to 8 hours. If marinating for a shorter period, poke the chicken lightly with a fork to help the flavors infuse more quickly.
2. Whip Up the Apricot Finishing Sauce: While the chicken is marinating, prepare the vibrant apricot sauce. In a small blender or food processor, combine the apricot preserves, Dijon mustard, white wine vinegar, and a pinch of salt (about 1/4 tsp) and pepper (about 1/8 tsp). Blend these ingredients for about 45 seconds until they are well combined and smooth. With the blender still running on a low setting, slowly drizzle in 1/4 cup of extra virgin olive oil. Continue blending for another 25 seconds until the sauce is emulsified and beautifully smooth. Transfer this delectable sauce to a covered jar and refrigerate until you are ready to serve. This sauce can be made a day in advance to save time.
3. Cook the Flavorful Couscous Base: It’s time to prepare the fluffy, vegetable-packed couscous that will serve as the perfect bed for your chicken. Begin by peeling and grating your carrots (you’ll need about 1.5 cups). In a medium-sized pot, heat 1 tablespoon of olive oil over medium-high heat. Add the grated carrots and sauté them for about 3 minutes until they begin to soften slightly, releasing their natural sweetness. Pour in 1 1/2 cups of chicken broth and 1/2 teaspoon of salt. Bring the mixture to a rolling boil.
4. Finish the Couscous with Veggies and Sauce: Once the broth is boiling, remove the pot from the heat, stir in 1 1/2 cups of small-grain couscous, cover the pot tightly, and let it stand for 5 minutes. During this time, the couscous will absorb the liquid and become perfectly tender. While the couscous is resting, finely dice your fresh flat-leaf parsley to yield about 1/4 cup. Once the couscous has absorbed the liquid, fluff it gently with a fork. Stir in the frozen peas and the diced parsley. Then, incorporate 1/4 cup of your prepared apricot finishing sauce into the couscous. Mix everything together until well combined. Taste and adjust seasoning with additional salt and pepper if desired. This adds a beautiful depth and hint of sweetness to the base.
5. Grill the Moroccan Chicken to Perfection: Preheat your grill to medium-high heat (around 400-450°F). Ensure the grates are clean and well-oiled to prevent sticking – you can do this by using tongs to hold an oil-soaked paper towel. Place the marinated chicken breasts directly on the hot grill. If there’s any leftover marinade, you can spoon a little extra on top of the chicken for added flavor. Grill the chicken, covered, for 2 to 5 minutes per side, depending on the thickness of your chicken and the heat of your grill. The goal is to achieve beautiful grill marks and cook the chicken through to an internal temperature of 160°F (71°C). Use a reliable digital meat thermometer for accuracy.
6. Rest, Slice, and Serve: Once the chicken is cooked, remove it from the grill and immediately cover it loosely with aluminum foil. Let the chicken rest for 5 to 10 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in incredibly tender and moist chicken. After resting, slice the chicken into thick, even pieces against the grain.
7. Assemble and Enjoy Your Moroccan Feast: Divide the fluffy, veggie-packed couscous among individual plates or bowls. Arrange the sliced grilled Moroccan chicken artfully on top of the couscous. Drizzle generously with the remaining apricot finishing sauce. For an extra touch of freshness and vibrant presentation, garnish with a sprinkle of fresh parsley and a few lemon wedges. Serve immediately and savor the rich, complex flavors of this homemade Moroccan delight!

Expert Tips for Moroccan Chicken Perfection

Achieving restaurant-quality Moroccan Chicken at home is easier than you think with these expert tips and tricks:

• Maximize Marinade Flavor: While 20-30 minutes of marinating will impart good flavor, allowing the chicken to marinate for 4-8 hours in the refrigerator will deepen the flavors significantly, making the chicken incredibly tender and aromatic. For shorter marinating times, lightly poke the chicken with a fork to help the spices penetrate the meat more effectively.
• Ensure Even Cooking with Pounding: Pounding chicken breasts to a uniform 1/2-inch thickness ensures that they cook evenly and quickly. This crucial step prevents parts of the chicken from drying out while other parts are still cooking, leading to a perfectly juicy result. Use a meat mallet or the flat side of a heavy pan.
• Proper Grill Preparation is Key: Always preheat your grill to medium-high (400-450°F) before placing the chicken. Clean your grill grates thoroughly with a wire brush, then lightly oil them using a paper towel held with tongs. This prevents the chicken from sticking to the grates and helps achieve those beautiful, distinct grill marks that enhance both appearance and flavor.
• Master the Internal Temperature: Grilling chicken to the correct internal temperature is vital for both safety and juiciness. Aim for an internal temperature of 160°F (71°C) when measured with a reliable digital meat thermometer in the thickest part of the chicken. Remember, the temperature will rise a few degrees as it rests off the heat, reaching a safe 165°F (74°C). Overcooked chicken is dry chicken!
• The Golden Rule: Rest Your Meat: After grilling, transfer the chicken to a cutting board and cover it loosely with aluminum foil. Let it rest for 5 to 10 minutes before slicing. This crucial resting period allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, ensuring every bite is incredibly moist and flavorful.
• Batch Prep Your Spice Blend: To make future preparations even quicker, consider mixing a larger batch of the dry spice blend (cumin, coriander, cinnamon, paprika, turmeric, red pepper flakes) and storing it in an airtight container in a cool, dark place. This ensures you always have your signature Moroccan spice mix readily available.
• Taste and Adjust Seasoning: Always taste the couscous and the apricot sauce before serving. Seasoning to taste is crucial for balancing flavors. You might find that a little more salt, pepper, or even a tiny squeeze of fresh lemon juice is needed to brighten the dish and bring all the flavors into perfect harmony.
• Serving Suggestions: While the veggie-packed couscous is a complete side, consider serving this Moroccan chicken with a simple green salad dressed with a lemon vinaigrette, or a side of roasted seasonal vegetables for extra color and nutrition.

The Irresistible Apricot Sauce: A Flavor Powerhouse

This apricot finishing sauce is nothing short of addicting and truly transforms this Moroccan Chicken recipe! It’s so quick to whip together and serves a dual purpose, making it an indispensable component of this flavorful meal:

1. The sauce adds loads of sweet, tangy, and subtly spiced flavor directly into the couscous base, elevating a simple grain to a vibrant, aromatic side dish that complements the chicken perfectly.
2. It gets generously drizzled over the grilled Moroccan Chicken, delivering the perfect finishing touch of bright, fruity, and savory notes that tie the whole dish together, creating a harmonious and unforgettable taste experience.

Here’s a closer look at the key ingredients that make this sauce so utterly addicting and why each one is important:

• Apricot Preserves: This is the star of the sauce, providing its signature fruitiness and sweetness. Always opt for the best quality preserves you can find, as their natural apricot flavor will shine through prominently. Brands like Bonne Maman® or Smucker’s® are excellent choices for their rich flavor. Don’t let leftovers go to waste; use them in delightful treats like Mini Fruit Tarts or simply enjoy on toast!
• White Wine Vinegar: This ingredient adds a crucial element of acidity to the sauce, cutting through the sweetness of the preserves and brightening the overall flavor profile. White wine vinegar is known for its softer, more nuanced, and less sharp taste compared to standard white vinegar, so avoid direct substitutions to maintain the delicate balance.
• Dijon Mustard: Far from just a condiment for sandwiches, Dijon mustard plays a vital role here by adding a subtle, savory complexity and a slight tang that rounds out the sauce. Its unique flavor profile is distinct from yellow mustard, so ensure you use genuine Dijon for the intended depth of flavor.
• Extra Virgin Olive Oil: A significant amount of good quality extra virgin olive oil is used throughout the entire Moroccan Chicken recipe – in the chicken marinade, for sautéing the couscous, and especially in this sauce. In the sauce, it helps create a smooth, emulsified texture and contributes its distinct fruity, slightly peppery notes, which perfectly complement the other ingredients. Using a high-quality olive oil truly elevates the overall flavor profile of the dish.
• Salt & Freshly Ground Black Pepper: These fundamental seasonings are absolutely vital for enhancing and balancing all the other flavors in the apricot sauce. A well-seasoned sauce will taste more vibrant, complete, and harmonious, bringing out the best in the apricots and spices.

Moroccan Chicken Recipe Card

Moroccan Chicken

Rating: 5/5 stars (Based on 2 votes)

By Chelsea Lords

Flavorful Moroccan Chicken served over veggie-loaded couscous with a sweet and tangy apricot sauce—big flavor in every bite!

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yields: 4 servings

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Equipment

• Small blender or food processor
• Grill or grill pan
• Meat mallet (optional, for pounding chicken)
• Digital meat thermometer
• Medium pot with lid
• Large resealable bag or bowl for marinating

Ingredients

For the Moroccan Chicken:

• 1-1/2 pounds boneless, skinless chicken breasts or thighs
• 10 tablespoons olive oil, divided (1/4 cup for marinade, 1 tbsp for couscous, 1/4 cup for sauce)
• 2 teaspoons honey
• 2 teaspoons minced garlic
• 2 teaspoons ginger paste
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• 1/8 teaspoon red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste

For the Apricot Finishing Sauce:

• 1/4 cup apricot preserves (high quality recommended)
• 1/2 teaspoon Dijon-style mustard
• 2 tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For the Veggie-Packed Couscous:

• 1-1/2 cups grated carrot (peeled; approximately 3 medium carrots)
• 1-1/2 cups chicken broth
• 1-1/2 cups small-grain couscous (Moroccan-style)
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, finely diced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Prepare the Chicken: Cut boneless, skinless chicken breasts in half widthwise to create thinner cutlets, then cover them with plastic wrap and pound to a uniform 1/2-inch thickness using a meat mallet. Alternatively, use chicken thighs as is. Place the chicken in a large resealable bag.
2. Make the Marinade: In a small bowl, combine 1/4 cup of the olive oil, honey, minced garlic, ginger paste, paprika, cumin, coriander, turmeric, cinnamon, and red pepper flakes. Season with 1 teaspoon of salt and a generous amount of black pepper. Mix until smooth. Pour this marinade over the chicken in the bag, seal, and massage to ensure every piece is thoroughly coated. Marinate in the refrigerator for 30 minutes up to 8 hours. (For shorter marinades, poke chicken with a fork to help flavor penetrate).
3. Prepare the Apricot Sauce: In a small blender or food processor, combine the apricot preserves, Dijon mustard, white wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend for about 45 seconds until smooth. While blending, slowly drizzle in the remaining 1/4 cup of olive oil until the sauce is fully emulsified and smooth, approximately 25 seconds. Transfer the sauce to a covered jar and refrigerate.
4. Cook the Carrots for Couscous: Prepare your grill by preheating it to medium-high (400-450°F) while you start the couscous. In a medium pot, heat 1 tablespoon of olive oil over high heat. Add the grated carrots and sauté for 3 minutes until slightly softened.
5. Cook the Couscous: To the pot with carrots, add 1 1/2 cups of chicken broth and 1/2 teaspoon of salt. Bring the mixture to a rolling boil. Remove the pot from the heat, stir in the 1 1/2 cups of small-grain couscous, cover the pot tightly, and let it stand undisturbed for 5 minutes.
6. Finish the Couscous: While the couscous rests, finely dice 1/4 cup of fresh flat-leaf parsley. Once the couscous is ready, fluff it with a fork. Stir in the frozen peas, the diced parsley, and 1/4 cup of the prepared apricot sauce. Mix everything thoroughly and taste, adjusting with more salt and pepper if needed.
7. Grill the Chicken: Ensure your preheated grill grates are clean and greased (use tongs to hold an oil-soaked paper towel). Place the marinated chicken breasts on the grill, spooning any leftover marinade on top. Grill, covered, for 2 to 5 minutes per side. Cook until the chicken reaches an internal temperature of 160°F (71°C) at its thickest part. Use a metal spatula for flipping.
8. Rest the Chicken: Once cooked, transfer the chicken to a cutting board, cover it loosely with aluminum foil, and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring juicy and tender chicken.
9. Assemble and Serve: Divide the warm, veggie-packed couscous among serving plates. Top each serving with generous slices of the grilled Moroccan chicken. Drizzle the remaining apricot finishing sauce over the chicken and couscous. Garnish with additional fresh parsley and lemon wedges if desired. Serve immediately and enjoy your homemade Moroccan feast!

Recipe Notes

• Couscous Variety: For quick cooking and optimal texture, select small-grain couscous, often labeled “Moroccan-Style Pasta.” This type absorbs liquid quickly and remains fluffy.
• Marination Time: A minimum of 30 minutes of marination is effective for good flavor. For longer marination (up to 8 hours), there’s no need to poke holes; the flavors will penetrate naturally. If marinating for a short period, lightly poke the chicken with a fork to speed up flavor absorption.
• Grill Heat: Preheat your grill to medium-high (400–450°F) for best results. Always clean and grease the grates with oil using a paper towel held with tongs to prevent the chicken from sticking and ensure even cooking.
• Storage: Store any leftover Moroccan Chicken, couscous, and apricot sauce in separate airtight containers in the fridge for up to 3-4 days to maintain freshness and texture.
• Reheating: Reheat leftovers gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth to the chicken or water to the couscous if it appears dry to restore moisture.

Nutrition Information

Serving: 1 serving

Calories: 554 kcal

Carbohydrates: 56.1 g

Protein: 33.8 g

Fat: 21.2 g

Cholesterol: 84 mg

Sodium: 369.1 mg

Fiber: 4.9 g

Sugar: 13.2 g

Nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on specific ingredients, portion sizes, and preparation methods.