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Brick Chicken with Apricot Couscous Recipe

Brick Chicken with Apricot Couscous

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Average Rating:

Total Reviews: 51

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  • on December 23, 2012

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    Terrific marinade. Didn't make the couscous or dip nor did I use the brick. I made the marinade and added some OJ. Just grilled the chicken on an outdoor gas grill skin down and finished in the oven. Juicy, flavorful, and succulent. I did marinate for over a day which was probably key. Serve with thin sliced lemons and some fresh parsley on top for visual impact.

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  • on April 04, 2012

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    Absolutely delicious!!! Followed exactly and everyone loved it!!!! I did pre-heat the brick.... Loved the couscous and bread.... Gotta have the bread to tie it together!

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  • on August 01, 2011

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    READ THOROUGHLY AND WATCH THE VIDEO. This is one I'll have to try again because I made a few mistakes like not allowing enough time to marinate the chicken. Because we're watching our salt intake, I omitted the salt. I will add a little next time. However, my husband cleaned the chicken bones--he thought it was very flavorful and I agree--just miss the salt.

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  • on July 26, 2011

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    Do yourself a favor and make this.

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  • on July 14, 2011

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    One of my favorite chicken recipes!

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  • on April 17, 2011

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    This is my Sunday night chicken now. I DVR all of Tyler's shows and my sisters and friends come to my house to cook what Tyler is making. This dish was a particular favorite with everyone. Total winner.

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  • on April 01, 2011

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    This is a terrific dish. The spices imparted North African flavors in the most pleasant way without being too overpowering. The chicken was crispy and juicy.

    It took me a bit longer to remove the bones and prepare the marinade than Tyler, but not too long. I used a mortar and pastel instead of a grinder for the spices, and this worked well. I put all the spices, etc., for the marinade in a 1 gal plastic freezer bag added the chicken and smushed it all around before putting it in the frig. I intended to cook this dish the next day, but wasn't able to get to it for 36 hours. I actually think the additional time enhanced the flavors, but wouldn't wait longer than 36 hrs. to cook the chicken.

    I think this dish would also be good with rice with apricots, and a simple green salad.

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  • on March 30, 2011

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    I had to improvise with ground cumin, coriander & cinnamon (1 tsp each of ground so I could not toast & grind, HOWEVER, I combined with the rest and marianted just chicken thighs (w/bone for about 2 hours. This was delicious! I would make again in a minute. I cooked the thighs on the stove w/a fry pan to weigh them down. After 15 min, I drained the grease (lots and cooked another 10 min on the stove, did not bother with the oven. Never turned the skin side over, it got nice & crispy on med heat.
    The yogurt sauce was divine with the chicken. It makes alot! I would half it next time unless I did more chicken (made 8 thighs. Couscous was OK. I have had better recipes but it was certainly OK for the meal. Overall, I was VERY impressed with the chicken and sauce. Once I have a grinder I will buy the seeds. Served with roasted asparagus.

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  • on March 13, 2011

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    Just wasn't our cup of tea. The chicken had good flavor...just not something I would make again. The yogurt topping was just ok. Love Tyler...just not this time.

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  • on March 07, 2011

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    This is a must try recipe. The chicken was so flavorful and tender. I am not a big fan of couscous but I enjoyed this recipe for the apricot couscous. It is delicious warm or cold. You can even add a vinaigrette and make it a salad. Tyler, this recipe rocks!!!!!

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