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Apricot Glazed Chicken with Couscous

Serves: Makes 6 - 8 servings

Ingredients:

  • 4 tbsp. extra virgin olive oil
  • Juice from 1 lemon, about 3-4 tbsp.
  • ½ tsp. ground cinnamon
  • 1 tbsp. kosher salt + ½ tsp.
  • 1 tsp. freshly ground black pepper
  • 4-5 lb. chicken, quartered
  • ¼-cup apricot jam
  • 2 tbsp. honey
  • 2-cup couscous
  • 1 cup dry white wine, such as Pinot Blanc
  • 3 tbsp. unsalted butter
  • ½-cup pine nuts, toasted
  • ½-cup dried apricots
  • 4 garlic cloves, minced
  • 2 tbsp. butter, melted
  • 2 tsp. fresh thyme leaves
  • 2 tsp. fresh oregano, chopped


Procedures:

Heat oven to 425°F. In a large bowl, combine olive oil, lemon juice, cinnamon, 1 tbsp. salt, and black pepper. Toss chicken to coat, and then place skin side up in a braiser or dutch oven, making sure to pour in all remaining marinade. Cook uncovered, for 25 minutes.

Meanwhile, combine apricot jam and honey in a medium sauce pan, then bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 7-10 minutes.

In a separate bowl, combine couscous, 1 cup water, white wine, and ½ tsp. salt, then let sit for 5 minutes. Fluff couscous a bit with a fork, then add in toasted pine nuts, dried apricots, minced garlic and melted butter. Stir well to combine.

Remove chicken from oven and reduce temperature to 400°F. Transfer chicken to a large plate, then pour the couscous into the warm pan. Nestle chicken back on top of couscous, brush each piece with apricot-honey glaze, and then return to the oven. Continue cooking for 15-20 minutes, or until chicken reaches an internal temperature of 160°F-165°F (it will keep cooking after you remove it from the oven!) and juices run clear. If you want the chicken skin crispier/darker, place it under the broiler for 1-2 minutes. Sprinkle with fresh herbs.

Ari Laing

 
 
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