This Moroccan-inspired meal prep recipe is bold, colourful, and perfect for batch cooking. It features juicy spiced chicken thighs, roasted vegetables, fluffy couscous with dried apricots and almonds, and a tangy yogurt drizzle. Packed with flavour and textures, this is a full meal that keeps well and tastes even better the next day.

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Table of Contents

• Ingredients you’ll need
  
• Step-by-step cooking instructions
  
• Tips for success
  
• FAQ
  

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Ingredients you’ll need

Serves 6

Spice Mix

• 2 teaspoons ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon dried oregano leaves
  
• 1 teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• ½ teaspoon smoked paprika
  
• ½ teaspoon ground cinnamon
  
• ¼ teaspoon ground allspice
  

For the Chicken

• 16 boneless, skinless chicken thighs (about 1.4 kg / 3 lbs)
  
• ¼ cup olive oil
  
• 1 batch of spice mix (above)
  
• ½ lemon, sliced thinly into half-moons
  
• ¾ cup roughly chopped green olives
  
• ½ cup chopped fresh cilantro (or substitute with mint or parsley)
  

For the Roasted Vegetables

• 5 carrots (about 450 g / 1 lb)
  
• 1 head cauliflower
  
• 1 red onion
  
• 3 tablespoons olive oil
  
• Salt and pepper to taste
  

For the Couscous

• 2 cups couscous
  
• ½ cup chopped dried apricots (or substitute with dried cranberries)
  
• 2 cups chicken stock
  
• 100 g toasted slivered almonds
  

For the Yogurt Sauce

• 1 cup plain Balkan-style yogurt
  
• 1 tablespoon lemon juice
  
• 1 tablespoon hot sauce
  
• 1 tablespoon liquid honey
  
• ½ teaspoon salt
  

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Step-by-step cooking instructions

1. Preheat your oven to 375°F. Position racks in the upper and lower middle of the oven.
   
2. In a small bowl, stir together all ingredients for the spice mix.
   
3. Place the chicken thighs in a large mixing bowl. Add olive oil and toss to coat. Sprinkle the spice mix in thirds over the chicken, tossing after each addition.
   
4. Slice the half lemon into thin half-moons and toss with the chicken. Arrange the chicken (opened flat) on a large baking sheet. Scatter the lemon slices on top. Refrigerate while preparing the vegetables.
   
5. Peel and cut the carrots in half crosswise, then into quarters or sixths lengthwise depending on thickness. Cut the cauliflower into medium florets. Slice the onion pole to pole into ½-inch strips. Spread vegetables on a second baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
   
6. Place the chicken on the upper rack and vegetables on the lower rack. Bake for 40 minutes, stirring vegetables and basting chicken with its juices halfway through.
   
7. While the chicken cooks, prepare the couscous. Add couscous and chopped apricots to a large bowl. Bring chicken stock to a boil and pour over couscous. Stir, cover, and let sit for 15 minutes.
   
8. Make the yogurt sauce: combine yogurt, lemon juice, hot sauce, honey, and salt in a small bowl. Stir until smooth.
   
9. Once the chicken is cooked through and slightly browned, remove it from the oven. Top with chopped olives and cilantro.
   
10. Remove the vegetables when they’re tender-crisp and caramelized at the edges.
    
11. Uncover the couscous, fluff with a fork, and stir in the toasted almonds.
    
12. To serve: plate couscous, top with two chicken thighs, spoon over juices and olives, add roasted vegetables on the side, and drizzle with yogurt sauce.
    

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Tips for success

• Open the chicken thighs flat before roasting for even cooking and browning.
  
• Thinly slice the lemon for bite-sized bits that caramelize slightly during baking.
  
• Don’t skip the dried fruit in the couscous—it balances the savoury chicken beautifully.
  
• Store leftovers in individual containers for easy grab-and-go meals.
  

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FAQ

Can I use chicken breasts instead of thighs?
Thighs are juicier and more flavourful, but breasts can be used. Reduce cooking time slightly to avoid drying out.

How long does this keep?
Up to 4 days in an airtight container in the fridge. Reheat gently for best results.

Is this freezer friendly?
The chicken and vegetables freeze well. Couscous can be frozen, but the texture may change slightly.Can I make this dairy-free?
Yes. Omit the yogurt sauce or use a plant-based yogurt alternative.

Moroccan-Inspired Chicken and Vegetables with Couscous

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• Author: Andrea Buckett

Ingredients

For the spice mix

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

For the chicken

16 boneless skinless chicken thighs (1.4kg/3lbs)

1/4 cup olive oil

1 batch of spice mix (above)

1/2 of a lengthwise cut lemon

3/4 cup roughly chopped green olives

1/2 cup roughly chopped cilantro (can substitute with mint or parsley)

For the Vegetables

5 carrots (450g/1lb)

1 head of cauliflower

1 red onion

3 tablespoon olive oil

Salt and Pepper

For the Couscous

2 cups couscous

1/2 cup chopped dried apricots (can substitute with dried cranberries)

2 cups chicken stock

100g toasted slivered almonds

Yogurt Sauce

1 cup plain balkan style yogurt

1 tablespoons lemon juice

1 tablespoon hot sauce

1 tablespoons liquid honey

1/2 teaspoon salt

Instructions

Preheat the oven to 375°F and position the racks in the upper middle and lower middle of the oven.

1. For the spice mixture, add the cumin, coriander, oregano, salt, pepper, paprika, cinnamon and all spice to a small bowl and mix to combine.

2. For the chicken. Unfurl the chicken thighs and put them in a large mixing bowl. Pour in the olive oil and toss the chicken until evenly coated. Sprinkle a third of the spice mixture evenly over the chicken and toss to combine. Add another third, toss again. Repeat with the final one third of the spices.

3. Trim the ends off the half lemon. Cut the half lemon in half again,  lengthwise down the centre. Cut each in thin, half moon slices. Add the cut lemon to the chicken and toss to combine.

4. Open each chicken thigh and place it on a large (11×17- inch) baking sheet. Scatter the lemons evenly over the chicken. Set aside in the fridge while you prepare the vegetables.

5. Cut the carrots in half cross-wise and then cut each half in quarters or sixths depending on how thick the carrots are. Add them to a second baking sheet.

6. Cut the cauliflower into medium sized florets and add them to the baking sheet with the carrots.

7. Cut the red onion in half, through the root end. Lay the cut side on the cutting board and cut the onion, pole to pole into half-inch slices. Add the onions to the baking sheet with the carrots and cauliflower.

8. Drizzle the vegetables with olive oil and toss to coat. Season with salt and pepper and toss to coat.

9. Place the chicken in the upper middle rack of the oven and the vegetables on the lower middle rack of the oven. Cook for 40 minutes. Stir the vegetables half way through cooking. Baste the chicken with any juices, half-way through cooking.

10. In the meantime. Add the couscous and apricots to a large mixing bowl.

11. Bring the chicken stock to a boil. Pour it over the couscous and stir to combine. Cover the bowl with a lid or aluminum foil and set aside for a minimum of 15 minutes.

12. For the yogurt sauce. Mix together the yogurt, hot sauce, lemon juice, honey and salt.

13. Remove the chicken from the oven when it’s cooked through and slightly brown. Scatter the olives over the chicken along with the cilantro.

14. Remove the vegetables from the oven when they are cooked through, tender crisp and slightly caramelized around the edges.

15. Uncover the couscous and fluff with a fork. Add the almonds and stir them into the couscous.

16. To serve. Scoop out some couscous onto a plate, top with two pieces of chicken, spoon over some juices and olives from the baking sheet. Add vegetables on the side. Drizzle everything with some of the yogurt sauce.