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!
- 1 tbsp oil
- 1 cup pearl cous cous
- 1/2 tsp cumin
- 1 tsp salt
- 2 cups water
- 1/2 cup pistachios toasted and chopped
- 1/4 cup fresh mint minced
- 1/4 cup fresh parsley minced
- zest and juice of 1 lime
- 1 tbsp olive oil
- salt and pepper
- 1 tbsp oil
- 4 chicken breast boneless, skinless
- salt and pepper
- 1/2 cup chicken broth
- 1 cup balsamic vinegar
- 1/2 cup apricot jam
- 10 dried apricots sliced
- 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.
- 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.
- 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.
- 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.
**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.