Embark on a culinary journey to tantalize your taste buds with our apricot-glazed chicken and couscous recipe. This delectable dish seamlessly blends the sweet and tangy flavors of apricot glaze with succulent chicken and fluffy couscous, creating a harmonious symphony of flavors.
In this comprehensive guide, we'll take you through the art of preparing this dish from scratch, ensuring a delightful and memorable dining experience. From selecting the finest ingredients to mastering the cooking techniques, we'll provide you with all the essential details to achieve perfection.
Along the way, we'll introduce you to a diverse collection of complementary recipes that will elevate your apricot-glazed chicken and couscous to new heights. Discover tantalizing sides, refreshing salads, and delectable desserts that will transform your meal into a feast fit for royalty.
Whether you're a seasoned cook seeking culinary inspiration or a novice seeking to impress your loved ones, this comprehensive guide will equip you with the knowledge and expertise to create an unforgettable dining experience. So, prepare your apron, gather your ingredients, and let's embark on this delectable journey together.
APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO
Steps:
- For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
- Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
- For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
- For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
- Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
- Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
- Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.
APRICOT-GLAZED CHICKEN BREASTS WITH ALMOND COUSCOUS
A broiled entrée plus a simple-as-can-be side equals dinner for four in less half an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Set oven control to broil. Spray rack in broiler pan with cooking spray. To flatten each chicken breast, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until 1/4 inch thick.
- In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
- Broil 4 to 6 inches from heat 5 to 7 minutes or until chicken is no longer pink in center. Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
- Meanwhile, in 2-quart saucepan, heat broth and butter to boiling. Stir in couscous and almonds. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork before serving with glazed chicken.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g
APRICOT GLAZED CHICKEN
A quick and easy chicken dish. Note: you can substitute orange juice or marmalade for the apricot jam to make orange glazed chicken! Serve with rice if desired.
Provided by M. Burton
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 5
Number Of Ingredients 6
Steps:
- Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
- Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
- Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 1.9 g, Protein 33.7 g, SaturatedFat 0.6 g, Sodium 226.8 mg, Sugar 30.9 g
APRICOT GLAZED CHICKEN AND COUSCOUS
Another entry for the "I got home late, but still want a great meal" category. You can make this faster than it would take to go out and get take-out. And it's delicious. This one is for 2, but can very easily be doubled.
Provided by ciao4293
Categories One Dish Meal
Time 19m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- (To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.) Sprinkle the chicken with salt and pepper.
- Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
- Don't overcook, you don't want chewy chicken.
- Combine preserves and vinegar in a bowl, then add the cooked chicken.
- Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
- Bring to a boil.
- Reduce heat and cover, simmer 2 minutes.
- Stir in couscous, top with chicken mixture.
- Remove from heat and let stand 5 minutes.
- Fluff couscous with a fork, and serve.
Nutrition Facts : Calories 649.1, Fat 31.7, SaturatedFat 7, Cholesterol 85.1, Sodium 613.5, Carbohydrate 61, Fiber 3.9, Sugar 21, Protein 30
CHICKEN AND APRICOT STEW WITH COUSCOUS
In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 16
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add the chicken, and cook until browned, about 4 minutes per side. Transfer to a paper-towel-lined plate. Pour off all but 2 tablespoons oil.
- Reduce heat to medium; add onion. Cook, stirring occasionally, until lightly browned, about 7 minutes. Add garlic; saute briefly. Add apricots, cinnamon, saffron, ginger, coriander, 2/3 cup water, and 2 tablespoons honey; season with salt.
- Return chicken to skillet; bring to a simmer. Cover, reduce heat to low, and cook until chicken is cooked through and liquid is thickened, 45 to 50 minutes. (If sauce has not thickened, transfer chicken to a platter and place it into an oven preheated to 200 degrees to keep warm. Reduce sauce to desired consistency.) Add remaining 2 tablespoons honey and salt to taste. Pour over chicken on platter.
- Meanwhile, in a medium saucepan, bring stock to a boil. Place couscous and butter in a medium bowl. Pour stock over couscous; cover with plastic wrap. Let stand until the couscous absorbs all the stock, about 5 minutes. Fluff with a fork, and season with salt. Stir in almonds. Serve couscous with chicken, and garnish with sesame seeds.
Tips:
- To ensure your chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork. If the juices run clear, the chicken is cooked.
- For a crispier chicken, broil it for the last few minutes of cooking.
- If you don't have apricot preserves, you can use another type of fruit preserves, such as peach or orange.
- To make the couscous more flavorful, use chicken broth instead of water.
- You can add other vegetables to the couscous, such as chopped carrots, celery, or zucchini.
- Serve the chicken and couscous with a side salad or roasted vegetables.
Conclusion:
This apricot-glazed chicken and couscous recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, and the apricot glaze adds a sweet and tangy flavor. The couscous is light and fluffy, and it is a great way to round out the meal. This recipe is also a good source of protein, carbohydrates, and vitamins.
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