Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous

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Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous
Photo: Randy Mayor; Styling: Lindsey Lower
Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken.
Serves 4 (serving size: 4 ounces chicken and about 1/2 cup couscous)


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1 cup unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt, divided
1 cup uncooked couscous
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons dry-roasted, unsalted almonds, coarsely chopped
1/3 cup apricot preserves
1 1/2 tablespoons white wine vinegar
1 teaspoon finely chopped fresh rosemary
Cooking spray
1 1/2 pounds skinless, boneless chicken thighs, trimmed
1/2 teaspoon freshly ground black pepper


1. Bring stock and 1/8 teaspoon salt to a boil in a small saucepan. Stir in couscous. Remove pan from heat; cover and let stand 5 minutes. Stir in parsley and almonds.

2. Combine 1/8 teaspoon salt, apricot preserves, vinegar, and rosemary in a 2-cup glass measure. Microwave at HIGH for 2 minutes, stirring after 1 minute.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; grill 3 minutes on each side or until almost done. Brush chicken with half of apricot mixture. Grill chicken 1 minute on each side or until done; brush with remaining half of apricot mixture. Serve with couscous.

Created date

July 2014

Nutritional Information

Calories 466
Fat 9.8 g
Satfat 2 g
Monofat 3.9 g
Polyfat 2.2 g
Protein 41 g
Carbohydrate 52 g
Fiber 3 g
Cholesterol 162 mg
Iron 3 mg
Sodium 442 mg
Calcium 56 mg