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Moroccan Chicken with Lemon Apricot Couscous

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Moroccan Chicken with Lemon Apricot Couscous

Moroccan Chicken with Lemon Apricot Couscous
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total prep
The addition of spices in this simple stew boosts the flavor of the cooking liquid. Paired with lemon flavored couscous dotted with bits of dried apricot, this dish will have you thinking of far off locations.

Ingredients

Directions

  • Cook onion and garlic with a pinch of salt in butter and 1 Tbsp oil in a 4-qt heavy pot over medium heat, stirring occasionally, until onion is browned, 8 to 10 minutes. Add spices and cook, stirring, 1 minute. Add 2 cups stock and chicken and simmer, covered, 2 minutes. Stir in parsley, then taste for seasoning. Add salt and pepper if necessary.
  • Meanwhile bring 3/4 cup water, lemon zest, apricots, remaining 2 Tbsp oil, remaining 1 1/2 cups stock and 1/4 tsp salt to a boil in a 3-qt heavy saucepan. Stir in couscous, then immediately cover with lid and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve chicken and cooking liquid over couscous.