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

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

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

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  • on August 22, 2011

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    This was a great meal! My group could not stop raving about how good these were. Made the perfect item for the picnic before the Mozart concert on the grass! I did one substitution by error. I had green olives and nicoise olives for a salad and realized that I had switched them by accident. It was still very good. This will be made again and again! Thanks Tyler.

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  • on April 18, 2011

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    Really delicious! So many flavors that all compliment one another. Some work involved, but well worth it. Will definitely make it again.

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  • on February 13, 2011

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    I made this sticking close to the recipe, although I cut back on the mint in the couscous and used Israeli couscous as others had suggested. Also, instead of shredding the chicken, we carved the roaster and served pieces of the chicken with the green olive sauce as a side for each person to add as they wished. It was delicious and won raves at dinner! The meal was easy to cook - I made the couscous earlier to let the flavors mingle. Fantastic!!

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  • on October 04, 2010

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    This was really good. It is a bit time consuming, bet well worth it. I didn't make the green olive sauce. Instead I made a tzatziki sauce and hummus. I also added dates to my couscous. It was so tasty and I will definitely make it again.

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  • on April 06, 2010

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    I have made this twice and it was amazing both times. You do not need flat bread though, I used normal buns and the green olive sauce is so good. The only thing I modified the second time was less mint in the couscous, it can be a bit overpowering. But overall this recipe is phenomenal!!!

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  • on January 20, 2010

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    I do everything the same except I put the chicken in my crockpot and then roast it in the oven for the last 45 minutes or so at 350 degreees. It is amazing. It is definitely a "wow" meal.

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  • on January 17, 2010

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    I only made the Couscous from this recipe as a side to Chicken Tagine with preserved lemons. It was very easy to make and very tasty.

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  • on June 28, 2009

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    This was AMAZING! I used the spice blend then added olive oil, minced garlic, juice of a lemon and a dallop of good yogurt and smothered 4 cubed chicken breasts with it. I grilled the cubes on skewers and served with hummus. There are no words to describe what this combination of spices tastes like. So tangy, sweet, spicy and full.

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  • on May 16, 2009

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    We have been cooking Tyler Style for a couple of years now. After watching this recipe being made this week my partner and I did not deviate from anything and had a great time making the spices and smelling them right after grinding and we knew the dinner was going to be fantastic! This is a good recipe to make as a team in the kitchen - and a great one to eat! Kurt & Scott - Chicago, IL

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  • on March 13, 2009

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    Since I am often cooking for one I need to change recipes to suit....this one was easy. First I made a Tabouleh recipe I had, I saved the squeezed lemon and after I had marinated a large double chicken breast with the dry rub for about 3 hours- I cut the 2 lemon halves in half again and then placed the breast on top of the lemon slices to keep the breast moist. I baked it in the oven and served it with the olive spread and the Tabouleh recipe - amazing flavors!

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