Spicy Chicken with Apricot Couscous

SmartPoints® value per serving
Total Time
40 min
19 min
21 min
Savory, sweet, and spicy flavors meld beautifully in this dish that’s reminiscent of Moroccan cuisine.


Canola oil

2 tsp

Uncooked boneless skinless chicken thigh(s)

1 pound(s), trimmed of all visible fat and cut into 2 1⁄2-inch chunks

Uncooked onion(s)

1 medium, chopped

Ginger root

1 Tbsp, fresh, peeled and minced

Garlic clove(s)

1 medium clove(s), chopped

Ground cinnamon

2 tsp

Ground cumin

2 tsp

Thai curry paste

½ Tbsp, red

Reduced-sodium chicken broth

1 cup(s)

Unsweetened orange juice

1 cup(s)

Fresh spinach

6 oz, baby leaves, chopped

Dried currants

½ cup(s)

Dried apricot halves

cup(s), chopped


1 Tbsp

Table salt

½ tsp

Uncooked couscous

1 cup(s), plain

Slivered almonds

3 Tbsp, toasted


  1. Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a bowl and set aside.
  2. Add the remaining 1 teaspoon oil to the same Dutch oven, then add the onion, ginger, and garlic. Cook over medium heat, stirring frequently, until fragrant, 3–4 minutes. Add the cinnamon, cumin, and curry paste; cook, stirring constantly, about 1 minute.
  3. Stir in the broth, juice, spinach, currants, apricots, honey, and salt; bring to a boil. Return the chicken to the Dutch oven; bring to a simmer. Remove from the heat and stir in the couscous. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff the mixture with a fork, then sprinkle with the almonds just before serving. Yields 1 cup and 1⁄2 tablespoon almonds per serving.


Red curry paste (a blend of chiles, garlic, onion, and spices) adds a touch of fire—you can find it in Asian groceries or substitute 1/4 teaspoon crushed red pepper. Use any dried fruit you like—raisins or dried cranberries, perhaps, instead of the currants, or chopped prunes instead of the apricots.To make cutting dried fruits easier, first spray your knife with a little nonstick spray—the fruit will slide right off the knife. Or use kitchen scissors to cut up the fruit.