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Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 4 ounces chicken and about 1/2 cup couscous)
Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov