Chicken with Apricots, Olives and Couscous is an easy dinner recipe that cooks together in one pot. Chicken thighs seasoned with cinnamon and cumin along with bursts of apricot sweetness and briny olives all give this skillet dinner a Moroccan flavor that will transport you to a faraway place with every forkful.
Chicken With Apricots
With just a few seasonings and spices, you can travel the world while staying right in your very own kitchen. Spices from your cabinet sprinkled on ingredients and simmered in a recipe will transform your food and fill your kitchen with the aromas of faraway cuisines. Take in the “Swirls of Flavor” and imagine being in another place with every bite.
One of the many things I love about cooking is when seasonings, spices and fresh herbs give you a peek into another culture and it’s many foods and flavors. And this skillet dinner recipe of Chicken with Apricots with the Moroccan flavors of cinnamon and cumin and bursts of apricot sweetness and briny olives does just that.
Gathering family and friends around the table to share delicious food is what it’s all about. So let’s make this one pot chicken recipe, gather around the table, travel the world in our kitchen and savor the moments together!
Pearl Couscous FAQ’s
What is pearl couscous?
Pearl couscous is a type of pasta that has a round shape and is about the size of pearls, which is why it is sometimes called pearl couscous. It is made from semolina and wheat flour and is toasted, not dried.
What are other names for pearl couscous?
Pearl couscous is also called:
- Israeli couscous
- Jerusalem couscous
- giant couscous
Are couscous and pearl couscous the same thing?
Couscous and pearl couscous both are made with water and semolina flour but are different in size, shape and texture. Couscous is the more traditional of the two, is irregularly shaped and much smaller than pearl couscous. Pearl couscous has a soft chewy texture. Couscous has a lighter, more delicate texture.
How to make One Pot Chicken With Apricots
- Season and brown the chicken thighs
- Add onions, apricots and olives and cook until tender
- Add broth
- Stir in pearl couscous and bring to a boil
- Reduce heat; cover and simmer until chicken is cooked through.
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Ingredients you will need to make this recipe
- olive oil
- bone-in chicken thighs
- ground cinnamon
- ground cumin
- kosher salt
- onion
- dried apricots or golden raisins
- pimento stuffed green olives
- garlic
- chicken broth
- pearl couscous
- cilantro
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Chicken with Apricots, Olives and Couscous is an easy dinner recipe that cooks together in one pot. Chicken thighs seasoned with cinnamon and cumin along with bursts of apricot sweetness and briny olives all give this skillet dinner a Moroccan flavor that will transport you to a faraway place with every forkful.
- 1 Tbs. olive oil
- 4 bone-in chicken thighs ,skin removed
- 1 ¼ tsp. ground cinnamon ,divided
- ¾ tsp. ground cumin ,divided
- ½ tsp. kosher salt ,divided
- 1 cup chopped onion
- 2/3 cup chopped dried apricots or golden raisins
- ½ cup chopped pimento stuffed green olives
- 2 cloves garlic ,minced
- 1 ½ cups chicken broth
- 1 cup pearl couscous
- 2 Tbs. chopped cilantro
-
Heat oil over medium-high heat in large non-stick skillet with deep sides.
-
Season chicken with ½ tsp. cinnamon, ¼ tsp. cumin and ¼ tsp. kosher salt and cook over
medium-high until browned, 8-10 minutes, turning once. -
Add onion, apricots, olives, garlic and remaining ¾ tsp. cinnamon, ½ tsp. cumin and
¼ tsp. kosher salt and cook until tender-crisp, about 4 minutes. -
Add broth and pearl couscous and bring to a boil.
-
Reduce heat to low. Cover and cook until chicken is cooked through* and couscous is
tender, 10-12 minutes. -
Remove from heat and let stand 3 minutes.
-
Top with cilantro.
*Chicken should be cooked to 165F when checked with a meat thermometer and juices should run clear.
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