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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

Showing 21-30 of 31

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  • on February 19, 2007

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    I have made this twice now and it has become one of our favorite dinners. It is a wonderful blend of flavors. The cous cous is out of this world. My husband can't wait for lunch the next day when he gets the leftovers. I made this last night and today I am trying Tyler Florences Ultimate Beef Stew. I have all three of his cookbooks and have not found a bad recipe yet.

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  • on October 05, 2006

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    My favorite dish to make! The couscous is superb...the olive goo is delicious, and the chicken is so juicy and moist.

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  • on April 24, 2006

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    The chicken is delicious and very easy to make. As the recipe suggests, the skin should not be consumed because its very salty. The green olive sauce ended up being a little too spicey for my taste and ended up with quite a bit of sauce left. Recommend cutting olive sauce in half. Apricot Couscous was delicious.

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  • on April 07, 2006

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    the reviews seem to concur that this recipe has big, delicious flavor. Me too! However, the chicken, baked in this fashion, is so faintly flavored that it is a flop. I made double the recipe of "rub" and tossed the shredded chicken with it, greatly enhancing it's spicy flavor.

    I alternatively served this with romaine leaves as the wrap...they were crunchy and contributed to the overall taste.

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  • on June 01, 2005

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    Nice flavor and easly fixed, a real croud pleaser.

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  • on March 27, 2005

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    I used 3 lbs. of chicken breasts and sliced into them, not in half, but three-quarters of the way through to pretend this was the 'inside' of a whole chicken. I rubbed the spice mix all over.I proceeded to place a bed of cilantro sprinkled with lemon juice, salt and pepper on the 'inside'then marinated it overnight in olive oil and minced garlic. Next day, I took the head of garlic, placed the peeled cloves on the bed of cilantro inside each breast, sprinkled some more lemon juice inside and folded it closed. I followed the suggestions of two other reviewers and placed the lemon slices on top, covered the baking dish w/aluminum foil and baked for 35 mins. The olive oil sauce salted the breasts and gave it that flavor wallop. Just delicious! Whew!

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  • on February 06, 2005

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    I changed this recipe for 6 chicken breasts and it was great. I marinated it overnight and was perfect. I simply rubbed the cilantra"pesto" on the breasts and then placed lemons on top. Worked well I also served the sauce on the side with the pesto and flat bread to make it more dinner friendly. Great tastings..worth the work

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  • on November 15, 2004

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    I love this recipe: tastes great with the olive sauce, and the spices provide a wonderful aroma.

    I have adapted the recipe to use 3 to 4 lb. chicken cutlets, rather than a whole chicken. Place the lemons as a layer on a baking dish, rub the spice all over the cutlets, cover entire dish with aluminum foil, and bake for 35 min.

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  • on August 26, 2004

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    I made this chicken alone, from his recipe in Real Kitchen and it is FABULOUS!! My husband and children all loved it. I have to say, not only is this the best chicken I've ever made, but it just may be the best chicken I 've ever tasted (next to 40 clove chicken w/ rosemary. I wanted to try something new and I chose Moroccan. I'm sooooo glad! Thanks TF!

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  • on July 01, 2004

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    This was a great recipe. My husband said it was the greatest thing I had ever made. We used pita pockets and it made great lunches and dinner leftovers for my husband when I was out of town. It is time consuming but well worth it. I used and eight lb chicken, oops, but it was wonderful.

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