FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Chicken, Turkey, Duck, etcChicken Recipes pg 5 >  Morocan Chicken w/Pistachios

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

Moroccan Chicken With Apricot And Pistachio Couscous

 

300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Honey-sweet and savory with spice, this chicken dish is a meal in minutes. Just add a green salad. The marinade is multi- functional: one half flavors the chicken, the other half dresses the couscous. Here's looking at you, kid.

TIP: It's always a good idea to oil the grill rack well before heating up the grill, but it's especially important when you're grilling foods that have been marinated in a sweet mixture, so they don't stick.
Serves 4

INGREDIENTS

    Marinade
    • 2 cloves garlic, minced
    • 1 bunch green onions, chopped (about 1 cup)
    • 1/2 cup dry white wine
    • 3 tbsp liquid honey
    • 2 tbsp olive oil
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1/2 tsp ground cinnamon

• 1 lb boneless skinless chicken thighs
• 1/2 cup dried apricots, snipped into small pieces
• 1/2 cup hot water
• 1 2/3 cups instant couscous
• 1/2 cup shelled roasted pistachios


DIRECTIONS

1. Prepare the marinade: In a bowl, whisk together garlic, green onions, wine, honey, olive oil, cumin, coriander and cinnamon.

2. Rinse chicken under cold running water and pat dry. Place in a large scalable plastic bag and pour in half the marinade. Seal, toss to coat and refrigerate for at least 30 minutes or up to 8 hours, tossing occasionally. Cover and refrigerate the remaining marinade until ready to use.

3. Meanwhile, prepare a medium-hot fire in your grill.

4. Place apricots in a small bowl, pour in hot water and let soften.

5. Remove chicken from marinade, discarding marinade. Grill for 18 to 20 minutes, turning every 3 to 4 minutes, until juices run clear when chicken is pierced.

6. Meanwhile, prepare couscous according to package directions. Drain apricots. Toss couscous with the reserved marinade, apricots and pistachios. Serve with chicken.

 

 

RELATED RECIPES

  Chicken Recipes pg 5   |   Mediterranean Style Grilled Chicken   |   Heart Healthy BBQ Chicken   |   Herbed Chicken & Biscuits   |   Honey Mustard Chicken   |   Hot Pepper Chicken Under A Brick   |   Jalapeno Mango Salsa   |   Jamaican Chicken with Black Beans   |   Jamaican Hazelnut Chicken   |   Jamaican Jerk Chicken   |   Jamaican Pineapple Orange Chicken   |   Jerk Chicken Marinade   |   Jerk Chicken with Mango   |   Jerk Chicken, Roasted Vegetables   |   Jerk Chicken with Sherried Mangoes   |   Jerk Seasoning Mix, Dry   |   Roasted Jerk Chicken   |   Kalamata Stuffed Chicken   |   Korean Style Grilled Chicken   |   Kung Pao Chicken   |   Kung Po Chicken (Gongbao Jiding)   |   Lemon Chicken   |   Lemon and Olive Chicken   |   Lemon Pepper Chicken   |   Lime Chicken with Pineapple Salsa   |   Mango Chicken Stir Fry   |   Maple Broiled Chicken   |   Marmalade Chicken   |   Mediterranean Chicken with Quince   |   Mesquite Grilled Chicken   |   Microwave Chicken Oriental   |   Middle Eastern Grilled Chicken   |   Morocan Chicken w/Pistachios   |   Mushroom and Chicken Teriyaki   |   Mushroom Stir Fry   |   Onigiri Rice Balls   |   Orange Chicken Leg Quarters   |   Orange Chicken and Sweet Potatoes   |   Orange Dijon Garlic Chicken   |   Orange Honey Glazed Chicken   |   Orange Mango Chicken   |   Oven Fried Chicken   |   Pan Fried Chicken, Nectarine Salsa   |   Paprika Chicken   |   Persian Apricot Chicken   |   Persian Chicken with Sour Cherries   |   Petite Chicken & Wild Rice   |   Philippe's Beijing Chicken   |   Plum Good Jamaican Chicken   |   Potato & Chicken Stir Fry   |   Potatoes & Leeks with Chicken  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages