Spicy chicken with apricot couscous
7
Points®
Total time: 40 min • Prep: 19 min • Cook: 21 min • Serves: 6 • Difficulty: Easy
Savory, sweet, and spicy flavors meld beautifully in this dish that’s reminiscent of Moroccan cuisine. Ready in 40 minutes, this one-pot meal is terrific for an easy dinner or lunch. Couscous is a very fast whole grain needing only 5 minutes to cook through. Chicken thighs cook perfectly without getting dry and reheat well making leftovers very tasty. The jewel tones of the apricots and currents are very pretty but feel free to use any dried fruit you like. Raisins or dried cranberries, perhaps, instead of the currants, or chopped prunes instead of the apricots. Red curry paste (a blend of chiles, garlic, onion, and spices) adds a touch of fire. You can find it in Asian groceries or the international isle of most supermarkets. You can substitute 1/4 teaspoon crushed red pepper if you cannot find it.
Ingredients
Canola oil
2 tsp
Uncooked skinless boneless chicken thigh
1 pound(s), trimmed of all visible fat and cut into 2 1⁄2-inch chunks
Onion
1 medium, chopped
Fresh ginger
1 Tbsp, fresh, peeled and minced
Garlic
1 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)
Spinach
6 oz, baby leaves, chopped
Dried currants
½ cup(s)
Dried apricot halves
⅓ cup(s), chopped
Honey
1 Tbsp
Table salt
½ tsp
Uncooked couscous
1 cup(s), plain
Slivered almonds (unsalted, no oil or sugar added)
3 Tbsp, toasted
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.