Pan-Braised Chicken with Apricots

Pan-Braised Chicken with ApricotsRecipe
4 Servings

Cost per Serving:



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1 cup dried apricots
1/2 cup orange juice
1/4 cup red wine vinegar
1/4 cup honey
1 quartered chicken or 4 chicken breasts with skin
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil
1 onion, chopped
1 (10 oz.) box couscous
1/4 cup sliced almonds, toasted
Golden raisins, optional


Prep: 10 Minutes
Cook: 45 Minutes

Cover apricots with orange juice, vinegar and honey. Let soak.

Pat chicken dry; season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Set chicken aside.

Add onion to skillet and cook over medium heat for 3 minutes, scraping bottom of pan. Add apricots and soaking liquid. Add chicken, skin side up, and cover. Cook over low heat until cooked through, 20 to 25 minutes.

Prepare couscous according to package instructions. Spoon onto plates, cover with chicken and juices. Sprinkle with toasted almonds and, if desired, raisins.

Created date

December 2005

Nutritional Information

Calories 1
Fat 50 g
Satfat 12 g
Protein 48 g
Carbohydrate 99 g
Fiber 8 g
Cholesterol 141 mg
Sodium 1 mg