Grilling Stovetop ras el hanout chicken thighs Mediterranean couscous weeknight summer

Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine

Name: Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 8 pieces Bone-in, skin-on chicken thighs; 3 tbsp Ras el hanout; 0.25 cup Extra-virgin olive oil; 4 cloves Garlic, smashed or minced; 1 cup Dried apricots, halved or quartered if large; 2 15-oz cans Canned chickpeas, drained and rinsed; 1 piece Preserved lemon rind, finely chopped (rind only); 0.5 cup Fresh cilantro, chopped (plus extra for garnish); 1.5 cups Dry couscous; 1 tbsp Honey

Bone-in chicken thighs are rubbed with fragrant ras el hanout and two-zone grilled for crisp, smoky skin and juicy meat. Served with a quick charred apricot–chickpea 'tagine' finished with preserved lemon and cilantro, spooned over fluffy couscous or warm flatbread.

0.0(0 reviews)

Prep: 30m · Cook: 35m · Total65 mins

DifficultyMedium

Serves8

AuthorJake

Ingredient Spotlight

Ras el hanout

A North African (especially Moroccan) mixed spice blend whose name means “head of the shop,” referring to a seller’s best spices. It’s aromatic and complex—warm (cinnamon, nutmeg), floral (rose or lavender notes in some blends), peppery and slightly smoky or spicy depending on the mix. Find it in Middle Eastern/North African aisles, specialty spice shops, or online; substitute with a homemade mix of cumin, coriander, cinnamon, ginger, turmeric, allspice (or garam masala) plus a pinch of cayenne to approximate the flavor.

Ingredient Spotlight

Preserved lemon (rind only)

Whole lemons cured in salt (often with a bit of their juice) until the peel softens and ferments—a staple of Moroccan and other North African cuisines. The rind becomes intensely lemony, salty, and umami-rich with a mellowed, fermented aroma that adds bright, savory depth to dishes. You can buy jars of preserved lemons at Middle Eastern markets or specialty stores; to substitute, finely grate fresh lemon zest and mix with a little extra salt and lemon juice (or a splash of brine/caper juice) for a quick approximation.

Jake's note

"This is a celebratory yet easy weeknight dinner — the ras el hanout gives deep, aromatic warmth while charred apricots add a bright, caramelized sweetness. It shines at backyard dinners and pairs beautifully with couscous or flatbread for soaking up the tagine jus."

Grilled Ras el Hanout Chicken Thighs with Charred Apricot-Chickpea Tagine

This recipe is a grilling-forward riff on classic North African tagine flavors that leans into smoke and texture. Bone-in, skin-on thighs are the workhorse: their fat keeps meat juicy under high heat, and the ras el hanout rub—complex with cinnamon, cumin, coriander and warm florals—forms a crisp, fragrant crust when seared over direct heat. Charred apricots add a fast, caramelized sweetness while canned chickpeas provide a creamy, grounding counterpoint; finishing the pan with preserved lemon and cilantro brightens the sauce so each bite tastes layered rather than cloying.

Two-zone grilling is the secret here: a hot sear to render and color the skin, then gentle indirect heat to finish without burning the spices. The couscous or flatbread soaks up the apricot–chickpea juices, turning the assembly into a saucy, communal plate perfect for casual dinner parties or a weeknight that feels special. It’s forgiving, too—marinate for as little as 30 minutes or overnight for deeper flavor, and the components scale well if you want to swap in boneless pieces or make a vegetarian version.

Plan your timing

Enter your target meal time:

5:49 pm–6:00 pm→Make the ras el hanout marinade and marinate the chicken

6:00 pm–6:11 pm→Preheat the grill and char the apricots

6:11 pm–6:22 pm→Cook the couscous

6:22 pm–6:33 pm→Finish the apricot‑chickpea tagine

6:33 pm–6:44 pm→Finish the chicken and let rest

6:44 pm–6:55 pm→Assemble and serve

Ingredients

Yield

Instructions

Make the ras el hanout marinade and marinate the chicken

In a bowl combine ras el hanout, 3 tablespoons of the olive oil, minced garlic and a generous pinch of salt and pepper. Rub the mixture thoroughly under the skin and over the surface of the chicken thighs, then cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

For this step

8 piecesBone-in, skin-on chicken thighs
3 tbspRas el hanout
0.25 cupExtra-virgin olive oil
4 clovesGarlic, smashed or minced

Make the ras el hanout marinade and marinate the chicken

Preheat the grill and char the apricots

Set up a two-zone fire: one side direct high heat (hot) and the other side indirect medium. Clean and oil the grates. Place the apricot halves directly over the hot zone and char 1–2 minutes per side until blackened and slightly softened; transfer to a bowl and set aside. Place chicken skin-side down over direct heat to sear and crisp, about 6–8 minutes, then move to the cooler indirect side to continue cooking.

For this step

1 cupDried apricots, halved or quartered if large

Cook the couscous

While the chicken grills, bring 1 3/4 cups (420 ml) salted water and 1 tablespoon olive oil to a boil on the stovetop, stir in the couscous, cover and remove from heat. Let sit 5 minutes, then fluff with a fork and keep covered until plating.

For this step

1.5 cupsDry couscous

Finish the apricot‑chickpea tagine

In a medium skillet set over medium heat (on the stovetop or on the cooler side of the grill) warm 1 tablespoon olive oil. Add the charred apricots, drained chickpeas, honey and 1/4 cup (60 ml) water and simmer gently 5–7 minutes until the apricots are tender and the juices are saucy. Stir in the chopped preserved lemon and about half the cilantro, taste and adjust salt and pepper.

For this step

2 15-oz cansCanned chickpeas, drained and rinsed
1 piecePreserved lemon rind, finely chopped (rind only)
0.5 cupFresh cilantro, chopped (plus extra for garnish)
1 tbspHoney

Finish the chicken and let rest

Continue grilling the chicken over indirect heat until an instant-read thermometer inserted at the thickest point reads 165°F (74°C), about 18–25 minutes total after searing depending on thickness. Remove the thighs and let rest 8–10 minutes so juices redistribute.

Assemble and serve

Spoon couscous onto a platter or individual plates, top with a generous ladle of the apricot‑chickpea tagine and place 1–2 chicken thighs on top. Garnish with the remaining cilantro, a drizzle of olive oil and an optional lemon wedge; serve with flatbread if desired.

Tips from the kitchen

Rub under the skin

Work the ras el hanout paste underneath the skin as well as on top so the meat absorbs spice and the skin still crisps; use your fingers or the back of a spoon to separate skin gently.

Two-zone grill setup

Create a hot direct side for searing and an indirect cooler side to finish the thighs slowly; if using charcoal, bank coals to one side, or for gas set one burner high and another to low.

Char apricots briefly

Char apricot halves 1–2 minutes per side until blackened edges appear—longer will collapse them into mush but brief charring maximizes sweet-smoky notes.

Use an instant thermometer

Insert thermometer into the thickest part without touching bone and pull the thighs at 165°F (74°C); let rest 8–10 minutes to allow carryover and juicier meat.

Mind the preserved lemon

Preserved lemon rind is salty and intensely tangy, so stir it in at the end and taste before adding extra salt; if a jar is very salty, rinse briefly and pat dry before chopping.

Variations & substitutions

Boneless thighs option

Use boneless, skin-on thighs for easier slicing and quicker cook time—sear over direct heat then finish 8–12 minutes over indirect heat until 165°F.

Vegetarian tagine

Skip the chicken and roast cauliflower or grill thick slices of eggplant and halloumi, tossing with the charred apricot–chickpea mix to make a hearty vegetarian centerpiece.

Fresh lemon substitute

If you don’t have preserved lemon, use 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice and a generous pinch of salt to mimic the bright, saline lift.

Harissa-scented twist

Stir 1–2 tablespoons harissa into the apricot–chickpea pan or brush a harissa-olive oil wash on the chicken for a spicier, smokier profile.

Storage & make-ahead

Store chicken and apricot–chickpea tagine separately in airtight containers in the refrigerator for up to 3 days; couscous will keep 2–3 days. To reheat chicken without drying, warm in a 325°F oven covered for 10–15 minutes, then finish skin-side up under a hot broiler for 1–2 minutes to recrisp. The tagine reheats well in a skillet over medium-low heat, adding a splash of water if it needs loosening.

What to serve with it

Serve over fluffy couscous or with warm flatbreads to mop up the apricot‑chickpea juices, and offer a cool yogurt or labneh drizzle to balance the spices. A bright cucumber-and-mint salad or quick pickled red onions make sharp, refreshing contrasts, while a fruity rosé or a light Grenache-style red pairs nicely with the sweet‑savory notes. Garnish with extra cilantro and thin preserved lemon strips for visual pop and extra acidity.

Frequently asked questions

How long should I marinate the chicken?

At minimum 30 minutes to let the spices adhere and begin penetrating; 2–4 hours gives noticeable depth and overnight up to 24 hours is fine if you like a stronger ras el hanout flavor.

Can I use chicken breasts instead of thighs?

You can, but breasts are leaner and more prone to drying; cook over slightly lower indirect heat and remove at 160°F, then rest so carryover brings them to a safe temperature without overcooking.

I don’t have preserved lemon—what’s the best substitute?

Use 1 teaspoon lemon zest plus 1 tablespoon lemon juice and a small pinch of salt to approximate the bright, saline note; add gradually and taste, since preserved lemon is more concentrated and salty.

Can this be made entirely on the stovetop?

Yes—sear the thighs in a heavy skillet and finish them in a 375°F oven until 165°F, and char the apricots under a broiler or in the same skillet over high heat for 1–2 minutes per side.

Why use canned chickpeas rather than dried?

Canned chickpeas save time and have a creamier, more consistent texture in this quick tagine; if you prefer dried, cook them fully beforehand until tender and then proceed with the recipe.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Make the ras el hanout marinade and marinate the chicken

Bone-in, skin-on chicken thighs8 pieces
Ras el hanout3 tbsp
Extra-virgin olive oil0.25 cup
Garlic, smashed or minced4 cloves

Step 2: Preheat the grill and char the apricots

Dried apricots, halved or quartered if large1 cup

Step 3: Cook the couscous

Dry couscous1.5 cups

Step 4: Finish the apricot‑chickpea tagine

Canned chickpeas, drained and rinsed2 15-oz cans
Preserved lemon rind, finely chopped (rind only)1 piece
Fresh cilantro, chopped (plus extra for garnish)0.5 cup
Honey1 tbsp

Nutrition Facts

Per serving: 1 thigh

Calories889

Total Fat59.1g

Saturated Fat14.9g

Trans Fat0.3g

Polyunsaturated Fat26.5g

Monounsaturated Fat11.8g

Total Carbohydrates68g

Dietary Fiber9.9g

Total Sugars18g

Protein23.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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