Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread

Name: Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 4 lavosh bread, cut in 1/2; 1 teaspoon brown sugar; 1 teaspoon cayenne; 1 cinnamon stick, chopped in pieces; 1 teaspoon coriander seed; 237 milliliters couscous; 2 teaspoons cumin seed; 10 dried apricots; 1 teaspoon fennel seed; 0 bunches fresh flat-leaf parsley leaves; 0 bunches fresh cilantro; 2 handfuls fresh cilantro leaves; 2 handfuls fresh mint leaves; 1 head garlic; 2 green onions, green parts only; 1 lemon, juiced; 6 teaspoons kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 lemon, halved; 118 milliliters extra-virgin olive oil, plus 2 tablespoons; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 227 grams green Spanish olives, pitted; 1 fresh red chile, halved lengthwise; 2 shallots, sliced; 2 Tbsps sherry vinegar; 1 Tbsp sweet paprika; 1 liters warm water; 59 milliliters whole almonds, toasted; 7 kgs whole free range chicken

Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread takes approximately 2 hours and 50 minutes from beginning to end. This recipe serves 6. One portion of this dish contains roughly 112g of protein, 110g of fat, and a total of 1615 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have lavosh bread, juice of lemon, cumin seed, and a few other ingredients on hand, you can make it. It works well as a main course. It is a good option if you're following a dairy free diet. Moroccan Chicken With Apricot-and-olive Relish, Clean Eating Moroccan Apricot Couscous, and My Rough Khoubz -- Moroccan Flat Bread. are very similar to this recipe.

Instructions

Watch how to make this recipe.

To prepare the Moroccan Spice

Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)

Ingredients you will need

Cinnamon Stick

Brown Sugar

Kosher Salt

Coriander

Ground Cayenne Pepper

Whole Chicken

Paprika

Clove

Coffee

Fennel

Spices

Cumin

Shake

Sandwich Bread

Equipment you will use

Frying Pan

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string.

Ingredients you will need

Salt And Pepper

Dry Seasoning Rub

Cilantro

Whole Chicken

Garlic

Lemon

Water

Equipment you will use

Kitchen Twine

Paper Towels

Roasting Pan

Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat.

Ingredients you will need

Meat

Cooking Oil

Pop

Equipment you will use

Kitchen Thermometer

Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks.

Ingredients you will need

Meat

Bone

Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.

Ingredients you will need

Shredded Chicken

Lemon

Meat

Equipment you will use

Bowl

Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork.

Ingredients you will need

Couscous

Water

Equipment you will use

Bowl

Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous.

Ingredients you will need

Green Onions

Apricot

Cilantro

Couscous

Almonds

Mint

Equipment you will use

Cutting Board

Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil.

Ingredients you will need

Green Olives

Olive Oil

Sauce

Equipment you will use

Frying Pan

Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor.

Ingredients you will need

Shallot

Chili Pepper

Equipment you will use

Food Processor

Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.

Ingredients you will need

Lemon Juice

Parsley

Vinegar

Olives

Cooking Oil

To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.

Ingredients you will need

Shredded Chicken

Couscous

Bread

Olives

Sauce

Roll