Moroccan Chicken


Moroccan Chicken


  • 2 tbsp MTOO Harissa Olive Oil
  • 1 onion chopped
  • 3 tsp MTOO Istanbul Grill Blend
  • 1 can garbanzo beans rinsed and drained, 15 ounce
  • 1 cup dried apricots chopped
  • 1-1/2 cups chicken stock
  • 1 tbsp Honey
  • 2 chicken breasts cooked and chopped
  • 1 cup couscous
  • 1/4 cup sliced almonds
  • Salt and pepper to taste


  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until tender, about three minutes. Stir in the Istanbul Grill Blend and cook for another minute.
  • Stir in the garbanzo beans, apricots, chicken stock, honey, salt and pepper until well combined. Simmer for five to 10 minutes.
  • While the garbanzo bean mixture simmers, make the couscous according to the package directions. To make this gluten free, substitute quinoa.
  • Stir the chicken into the garbanzo bean mixture and cook for another three minutes. Spoon the chicken over the couscous, garnish with the sliced almonds and serve.


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