One of the challenges as a private chef is constantly coming up with new dishes. When you’re feeding the same clients everyday, you want to be able to bring new recipes to the table rather than preparing the same old meals. I’ll admit, some meals are not quite as successful as others, but when I do create a dish that is, I have to take a moment and share it with you. Today on the menu is Moroccan glazed chicken with apricots and pistachio mint cous cous. To be honest, I wasn’t completely sure how this dish would turn out, but to my pleasant surprise, it was delicious! Easy to prepare and tasty? That makes it a winner in my book!

Moroccan Glazed Chicken
Yields 4
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Total Time
30 min
Total Time
30 min
511 calories
50 g
73 g
21 g
32 g
3 g
387 g
842 g
28 g
0 g
16 g
Nutrition Facts
Serving Size
387g
Yields
4
Amount Per Serving
Calories 511
Calories from Fat 179
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 73mg
24%
Sodium 842mg
35%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
10%
Sugars 28g
Protein 32g
Vitamin A
36%
Vitamin C
21%
Calcium
9%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cous cous
  1. 1 tbsp oil
  2. 1 cup pearl cous cous
  3. 1/2 tsp cumin
  4. 1 tsp salt
  5. 2 cups water
  6. 1/2 cup pistachios toasted and chopped
  7. 1/4 cup fresh mint minced
  8. 1/4 cup fresh parsley minced
  9. zest and juice of 1 lime
  10. 1 tbsp olive oil
  11. salt and pepper
Chicken
  1. 1 tbsp oil
  2. 4 chicken breast boneless, skinless
  3. salt and pepper
  4. 1/2 cup chicken broth
  5. 1 cup balsamic vinegar
  6. 1/2 cup apricot jam
  7. 10 dried apricots sliced
Instructions
  1. Prepare the cous cous. Heat 1 tbsp oil in medium sauce pan over medium-high heat. Add cous cous and toast for 4-5 minutes, stirring constantly until it begins to color. Add 2 cups water, salt and cumin. Bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until cous cous is tender. Drain if there is any liquid remaining.
  2. Toss the cous cous with pistachios, mint, parsley, lime zest and juice, and 1 tbsp olive oil. Season with salt and pepper. Keep warm and set aside.
  3. Prepare the chicken. Heat 1 tbsp oil in saute pan over medium-high heat. Add the chicken breast and brown, about 4-5 minutes. Flip and brown on the other side, another 4 minutes. Season with salt and pepper.
  4. Add chicken broth, balsamic vinegar, apricot jam, and dried apricots. Cover and cook for about 10 minutes or until chicken is cooked. Remove the chicken, increase the heat to high and reduce the sauce until slightly thickened, about 8-10 minutes. Drizzle sauce over chicken and serve with cous cous.
beta
calories
511
fat
21g
protein
32g
carbs
50g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

I’ve prepared several different types of balsamic roasted chicken dishes (with olives, walnuts, tomatoes, etc) and they’ve all been well-received. This balsamic apricot dish was no different. 

The secret behind this recipe is all in the apricot jam. You want the sweetness of the jam and dried apricots paired with the tangy vinegar to bring you one intense sauce. Brown the chicken first and finish cooking in the sauce, making sure the chicken soaks in all those flavors.

To continue with the theme, pair the Moroccan glazed chicken with pistachio and mint cous cous. I personally prefer pearl cous cous but you can also use instant cous cous to save on time. Season with toasted pistachios, fresh herbs, lime juice and lime zest. 

I served my dish with braised swiss chard to complete the meal. Bitter greens, sweet and savory chicken, and nutty herb cous cous brings a balance of all flavors making one complete dish. 

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

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