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Sunkist® Lemon Moroccan Chicken

By Laura and Claude

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes

Number of servings

ingredients

  • 6 chicken thighs (ideally bone-in and skin-on) ​
  • 2 tsp. ground cumin ​
  • 2 tsp. ground coriander ​
  • 0.5 tsp. cinnamon ​
  • 0.5 tsp. ground turmeric ​
  • 2 tbsp. olive oil ​
  • 1 yellow onion, diced ​
  • 3 cloves of garlic, minced ​
  • 1 Sunkist® lemon, sliced ​
  • 1.5 cups of pearl couscous ​
  • 1 tbsp. dijon mustard ​
  • 3 cups of chicken broth ​
  • 1 cup pitted green olives ​
  • 0.5 cup diced dried apricots ​
  • 0.25 cup slivered almonds ​
  • 0.5 cup fresh herbs (mint and/or parsley) ​

Directions

Step 1

Preheat oven to 350F and place rack in the middle.

Step 2

Mix spices together: cumin, coriander, cinnamon, turmeric. ​
Season chicken thighs with salt and pepper. Spread the spice mixture on the chicken thighs and distribute well.

Step 3

In a large pot over medium heat, add olive oil. Sear thighs for 5-6 minutes on each side. Transfer thighs to a plate.

Step 4

In the same pan, add the onion, garlic and sliced Sunkist® lemon and sauté for 3-4 minutes. Then add the pearl couscous and mix well. Add the mustard and mix again.

Step 5

Add chicken broth, seared chicken, olives and apricots. Season to taste. Bring to a boil, reduce heat and cover. Place in oven for 20 minutes.

Step 6

Fry almonds in a skillet for 5 minutes.

Step 7

Garnish chicken with almonds and fresh herbs.

“My dad loved making this dish for Sunday dinner when I was a kid, and it still brings me back. My version has extra fresh herbs, and I like to serve it over couscous.”

- Laura Beaulé -