Best 7 Chicken And Apricot Stew With Couscous Recipes

CHICKEN AND APRICOT STEW WITH COUSCOUS

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.

BRICK CHICKEN WITH APRICOT COUSCOUS

Steps:

• Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
• Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
• Preheat oven to 375 degrees F.
• Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
• While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
• 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 AND COUSCOUS

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.

BRAISED CHICKEN WITH APRICOTS, GREEN OLIVES, AND HERBED COUSCOUS

Steps:

• Preheat the oven to 375°F.
• Spread the flour in a large shallow plate. Season the chicken liberally with salt and pepper. Dredge the chicken lightly in the flour to coat all sides, tapping off the excess. Put a Dutch oven or large ovenproof pot over high heat and coat with the oil. When the oil is shimmering, add 5 pieces of chicken and brown them for 4 to 6 minutes on each side, without moving them around too much so you get a good sear. Transfer the chicken to a platter and repeat with the remaining thighs.
• To the drippings in the pot, add the carrots, onion, and celery. Cook, stirring, for about 5 minutes, or until the vegetables soften and begin to get some color. Add 2 teaspoons salt, 1 teaspoon pepper, the cinnamon, apricots, olives, and stock. Nestle the chicken in the pot so the thighs are covered with apricots, olives, and stock. Pour any drippings collected from the platter into the pot. Bring the stew to a boil, then cover and transfer to the oven. Bake for 1 hour, or until your kitchen smells amazing.
• Combine the orange juice, 1/2 cup water, and 1 tablespoon salt in a small pot over high heat and bring to a boil. Remove from the heat, stir in the couscous, and quickly cover to keep in the heat. Let stand for 10 minutes, until the couscous is soft.
• Combine the scallions, cilantro, and mint in a small bowl.
• Remove the chicken from the oven and gently stir in the butter until completely melted.
• To serve, put the couscous in a serving bowl and fluff with a fork. Fold in half of the scallion mixture. Sprinkle the remaining scallion mixture over the braised chicken, and serve it right out of the pot.

MOROCCAN CHICKEN SOUP WITH APRICOT COUSCOUS

Steps:

• SOUP:.
• Sauté onion in oil in a large pot over medium heat until onion is soft, 5 minutes.
• Add gingerroot, garlic, paprika, coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and pepper flakes.
• Cook 1 minute.
• Deglaze pot with wine, reduce until liquid is nearly evaporated.
• Stir in broth, chicken, chickpeas, tomatoes, artichoke hearts, and olives.
• Bring to a boil.
• Reduce heat to medium-low; simmer soup for 10 minutes.
• Season with salt and pepper.
• Garnish soup with cilantro and almonds.
• Serve with Apricot Couscous and E N J O Y!
• APRICOT COUSCOUS:.
• Bring water honey, oil, lemon juice, zest and salt to a boil in a saucepan.
• Remove from heat.
• Stir in couscous and apricots: cover and let stand until water is absorbed, about 5 minutes.
• Fluff couscous with a fork before serving with soup.

CHICKEN STEW WITH COUSCOUS

Steps:

• Heat oven to 350ºF.
• Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
• Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
• Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.