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Moroccan Ras el Hanout Chicken with Apricot Couscous

Balanced
Dairy-Free
High Protein
Moroccan Ras el Hanout Chicken with Apricot Couscous
Meal Slot:
Dinner
Prep Time:
15
minutes
Cook Time:
25
minutes
Calories:
520
Kcal
Protein:
30
g
Carbs:
68
g
Fat:
14
g
Cuisine:
Moroccan
Allergens:
gluten (couscous)
Serves:
4
Description

Warmly spiced chicken over fluffy apricot-studded couscous — sweet-savory Moroccan comfort with weeknight ease.

Ingredients
  • 1.25 lb boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp ras el hanout spice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup dry couscous
  • 1/2 cup dried apricots, chopped
  • 1 1/4 cups low-sodium chicken broth
  • 1 tbsp chopped parsley
  • Lemon wedges, for serving
Directions
  1. Preheat oven to 400°F (205°C). Rub chicken with oil, ras el hanout, salt, and pepper; arrange on a baking sheet.
  2. Bake 22–25 minutes until cooked through.
  3. Meanwhile, bring broth to a boil; stir in couscous and apricots. Cover off heat 5 minutes, then fluff and fold in parsley.
  4. Serve sliced chicken over couscous with lemon.

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