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Spicy chicken with apricot couscous

9
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

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.

Notes

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. .

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