One Kitchen: Moroccan Style Chicken Thighs with Couscous & Apricot Sauce

Moroccan Style Chicken Thighs with Couscous & Apricot Sauce

Moroccan Style Chicken Thighs with Couscous & Apricot Sauce from One Kitchen

The second meal that I made from One Kitchen, a pre-portioned easy-to-make meal prep subscription delivery company, was the Moroccan Style Chicken Thighs with Couscous & Apricot Sauce.  This had a difficulty level of “easy” and would take 30 minutes to prepare.  It was a Moroccan cuisine that I was very excited to cook and eat! 🙂  

The package included all the ingredients and fresh produce that I would need for the meal save for basics like olive oil, salt, and vegetable oil.  This was an absolutely delicious meal and I enjoyed making it as well as eating it. 😀

 ingredients for Moroccan style chicken thighs

All the included ingredients in the subscription box

The steps were simple enough.  All the ingredients were first prepared by washing and drying the fresh produce and cutting or chopping up as directed.

  fresh produce for Moroccan style chicken thighs

All produce washed and prepped for cooking

Make sure to marinate the chicken thighs well ahead of time too (before you cut up the produce) so that there is more time for the chicken to marinate in the seasoning (for more flavour!)

 Chicken thighs marinating in dried thyme and cumin

Chicken thighs marinating in dried thyme and cumin

 Cooking couscous

Cooking couscous with olive oil, chopped dried apricots, and a pinch of salt

This was my first time making couscous at home and it went off without a cinch!  All I had to do was heat up 2 tablespoons of olive oil in a medium pot over medium high heat.  I added the couscous and sautéed it for 1 minute.  After that, I added the dried apricots, a pinch of salt, and poured in 1 cup of boiled water.  Once it boiled, I removed it from the heat and covered it and let it stand.  After 10 minutes or after all the liquid was absorbed, it was done! 🙂

cooking chicken thighs

Steps of cooking the chicken thighs! Covering it with tomatoes and garlic at the last step and letting it simmer for over 10 mins

Next came the cooking of the chicken thighs.  After marinating the chicken thighs with dried thyme and cumin, it smelled absolutely delicious!  It sat in a large frying pan to cook and after turning it over after 2-3 minutes, thepitate tomatoes and garlic were added to it to simmer for 20 minutes.  After this, my house seriously smelled the best!

The yogurt sauce was easy to prepare by mixing the cubed peeled cucumber, yogurt, and chopped mint together with some salt and pepper.

 Making yogurt sauce to go with couscous

Making the yogurt sauce!

Moroccan Style Chicken Thighs with Couscous & Apricot Sauce

Delicious Moroccan Style Chicken Thighs with Couscous & Apricot Sauce if I do say so myself ❤

Ta-da!  The plating of the dish of all the cooked ingredients and sauce made the whole plate stand out with colour.  The Moroccan style chicken thighs were divine and tasted so good!  I left it on the stove for less than the 20 minutes of simmering so that the chicken would be more tender and this worked out perfectly for me.  The yogurt sauce was so good with the couscous.  The couscous itself with the chopped dried apricots were a great combination in itself.

All in all, this was an amazing meal that was very straight-forward to make.  It was hassle-free and didn’t involve too many steps or pots and pans either. 🙂

Thank you, One Kitchen, for this great meal!

Moroccan Style Chicken Thighs with Couscous & Apricot Sauce

All of this makes two servings (I had enough leftover for a second the next day too)

FTC Disclaimer:  Although One Kitchen reached out and provided me with a complimentary package to review their services, the opinions expressed here represent my own and not those of the company.

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About stenoodie

I'm a stenographer, foodie, avid traveller, and a really silly person if you get to know me well enough. =)
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One Response to One Kitchen: Moroccan Style Chicken Thighs with Couscous & Apricot Sauce

  1. Pingback: Chefs Plate: Thai Fish Curry | stenoodie

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