To say that the weather has been very Texas-like the past week would be the understatement of the century. Last week started off in the 70’s and ended with Friday being in the 20’s and schools and my office being closed due to ice on the roads. Yes, my northern friends, we close things down around here when there is ice on the roads. We don’t get actual snow, just slick, icy disaster on the roads. We don’t know how to drive in such conditions…because it rarely happens (in my part of Texas, anyhow.) And then the next day the temps were started climbing back up only to have another freeze and icy morning (and closed schools and work) today. Have I mentioned in previous posts my distaste for cold weather? I’m ready for 80+ degrees every.single.day. For the love of all that is holy…no more 30 degree high-temps.
Thank goodness for heaters, fireplaces, and good, warm food. Doesn’t this chicken just look warm and delicious?? It was my first time cooking with Moroccan spices, and I was definitely pleased.
- 8 boneless, skinless chicken thighs
- 3 Tbsp Moroccan Rub*, divided
- 1/2 tsp salt
- 2 Tbsp apricot preserves
- 2 cups chicken broth
- 1/2 cup chopped, dried apricots
- 1 1/3 cups Israeli couscous
- 1/3 cup snipped cilantro
- Preheat grill or grill pan over medium heat.
- Combine chicken thighs, 2 tablespoons of Moroccan rub, and salt in a bowl and mix to coat the chicken.
- Place chicken on grill pan (in batches if necessary) and cook 4-5 minutes per side, or until cooked through, allowing grill marks to appear on each side. Remove from heat and brush the apricot preserves over the chicken.
- While the chicken is cooking, combine the broth and 1 tablespoon of Moroccan rub in a pot over medium-high heat and bring to a boil. Add the chopped apricots and couscous and cook according to couscous package directions. Stir in cilantro and serve chicken over couscous.