Moroccan Spiced Chicken over Cilantro Cous Cous

Preamble

This extremely tasty dish was a nicely rounded course, with fruity and earthy flavors melding perfectly.

Ingredients

• 2 chicken thighs
• 2 Tbs butter
• 1 Tbs + extra crushed coriander
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp cardamom

• 1 small onion, sliced
• 1 clove garlic, minced
• 1 tsp of lime zest
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbs white wine
• 1/2 tbs of apricot preserves
• 1 chopped green onion

• 1 box Couscous
• large pinch chopped cilantro

Method

Rub the chicken thighs with extra coriander, peanut oil, and white wine. Set aside. Over low heat melt 2 Tbs butter and the first 4 spices. Let the butter clarify for 30 minutes to an hour. Strain out the fat and spices, pour 1/2 Tbs back into a small pan over med/low heat. Sweat onion and garlic until translucent, then add chicken. Cook until done, flipping once. Remove chicken and add apricot preserves, lime zest, salt + pepper. Reduce for 5 minutes.

Prepare couscous according to directions. Fluff with chopped cilantro when finished. Place everything on a plate, drizzle the sauce over the chicken and garnish with chopped green onion.