Spicy Chicken with Apricot Couscous
- Total Time
- 0:40
- Prep
- 0:19
- Cook
- 0:21
- Serves
- 6
- Difficulty
- Easy
Savory, sweet, and spicy flavors meld beautifully in this dish that’s reminiscent of Moroccan cuisine.
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canola oil2 tsp
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uncooked boneless skinless chicken thigh(s)1 pound(s), trimmed of all visible fat and cut into 2 1/2-inch chunks
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uncooked onion(s)1 medium, chopped
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ginger root1 Tbsp, fresh, peeled and minced
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garlic clove(s)1 clove(s), medium, chopped
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ground cinnamon2 tsp
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ground cumin2 tsp
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Thai curry paste½ Tbsp, red
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reduced-sodium chicken broth1 cup(s)
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unsweetened orange juice1 cup(s)
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fresh spinach6 oz, baby leaves, chopped
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dried currants½ cup(s)
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dried apricot halves⅓ cup(s), chopped
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honey1 Tbsp
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table salt½ tsp
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uncooked couscous1 cup(s), plain
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slivered almonds3 Tbsp, toasted
- 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.
- 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.
- 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.