Spicy Chicken with Apricot Couscous
Uncooked boneless skinless chicken thigh(s)
1 pound(s), trimmed of all visible fat and cut into 2 1⁄2-inch chunks
1 medium, chopped
1 Tbsp, fresh, peeled and minced
1 medium clove(s), chopped
Thai curry paste
½ Tbsp, red
Reduced-sodium chicken broth
Unsweetened orange juice
6 oz, baby leaves, chopped
Dried apricot halves
⅓ cup(s), chopped
1 cup(s), plain
3 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.