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
How to Make It
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.
I made this as a quick weekday meal. Threw in a handful of dried cranberries along with dried apricots. Served over rice. Flavor was tangy and chicken nice and moist. Will for sure ad to my list of easy quick meals.
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