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

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My husband made this the other night. I was out of this world! What incredible favor combinations. We pre heated a cast iron skillet to weight the chicken down with in stead of a brick. It worked out perfect. I can't wait for him to make it again. Thanks Tyler, your the best!
Nancy Gibson, Gallatin, Tn.

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I saw this episode so I followed the way that it was done on T.V. and not the way the recipe is laid out on the website. I did change the couscous recipe by using large Israeli couscous instead and I toasted them before cooking, which turned out awesome. I love the apricot and nut combo as it really added depth and texture. Anyway I make this recipe when my mother in-law comes to visit and let's just say that I have a content mother in-law : This menu is exploding with flavor and I always love making it. If you are a gourmet, cooking this is a real treat. I made a chicken stock from the bird carcasses after we were done, with typical stock ingredients and it turned out delicious. (I made a spiced chicken noodle soup from the stock. It was a great way to enjoy a foodie inspired menu but stretch my dollar afterwards. Molto Buona Tyler!

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I only made the couscous from this episode. It was absolutely delicious, but a word of warning: like most recipes on this site, it doesn't follow what was made on the show. You'd be much better off following that than what they present here. I first made the couscous as it's written here and it was bland. Then I made it as Tyler made it on the show and it was great. I notice that most recipes on this site do not follow the way the hosts make them on their TV shows and I invariably like the hosts' take better. (The main difference was adding a red onion, sauteing the onion and apricots together, and using chicken stock instead of water.

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If you have not tried this recipe, its time. I changed the recipe because what I had on had was skinless chicken thighs and placed this into a 9x13 to roast. The lemons I sliced and laid on tops, the garlic cloves and added dried apricots (not in recipe sprinkled generously around and tucked in. The garlic turns a delicious bright green and the juices that this recipe produces is to die for. This recipe also is great the next day when the flavors blend/saturate the chicken/garlic/apricot even more.

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I've only made the chicken part of this dish, but it was absolutely delicious. I doubled the spice rub and baked two chickens at once, which required me to almost double the baking time (I used a thermometer to reach 160 degrees. I was worried about the chicken becoming dry after two hours in the oven, but it was juicy and flavorful. I sliced the chicken off the bone and served it with Emeril Lagasse's recipe for Moroccan Pilaf. The flavor combinations were outstanding. I've already decided that this will be the dish I cook next time we have company...now I'm looking for excuses to have company...

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We omit the cloves from the spice mix and usually don't roast the spices. We also cook the chicken on the rotissere on the grill. Never have done the rest of it. My kids and I love it.

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this recipe was amazing, i didnt end up making it exactly but it was stil delicious. The chicken and cous soud are full of exotic falvors and smells. i only made the cous cous and chicken, and i didnt make it into the sandwich like the recipe said. i didnt have a whole chicken, so i made chicken cut into pieces and put the garlic lemon and cilantro underneath while it cooked. everyone in my family had seconds! definately a dish i will make again.

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This recipe was easy to follow and the food came out great. I couldnt find lavosh bread, though, but we used tortillas and it worked.

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Delicious!

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I found this recipe easy to make, the number of spices seems daunting but it's not. I've made this at least a dozen times and my family loves it. It's a favorite now. Sometimes I butterfly the chicken to make it cook a bit faster. I also have added prunes and other dried fruits to the cous cous when I don't have apricots. All in all this one is definitely a winner.
Thanks Tyler,
Gail Thompson, Kent, Washington