Apricot-Rosemary oil Chicken Thighs with Roasted Almond Couscous

 

ROSEMARY GARLIC CHICKEN THIGHS

Video taken from the channel: Mrs Dee Penda


 

Orange Apricot Chicken with Thyme and Rosemary

Video taken from the channel: LightsCameraCook


 

Orange Apricot Chicken with Thyme and Rosemary

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Almond-Apricot Chicken Recipe with Mint Pesto Everyday Food with Sarah Carey

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How to Make Baked Apricot Chicken | Chicken Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


 

Pan-Roasted Chicken Thighs with Zucchini & CouscousMartha Stewart

Video taken from the channel: Martha Stewart


 

Chicken Thighs with Apricot Couscous by HelloFresh

Video taken from the channel: HelloFresh US


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. Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous. 1 cup unsalted chicken stock. 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. Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous Myrecipes.com Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken. 45 Min; serves 4 (serving size: 4 ounces chicken and about 1/2 cup couscous).

Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken. Healthy Grilling Healthy Cooking Healthy Dinner Recipes Yummy Recipes Cooking Pork Cooking Wine Entree Recipes Healthy Meals Recipies. Directions: In a small bowl, combine the rosemary, garlic, salt, pepper and olive oil.

Rub the mixture over the chicken. Cover and refrigerate for 1 hour. In another bowl, combine the apricot jam, lemon and Dijon mustard. Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous Photo: Randy Mayor. View Recipe: Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken.

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In this fragrant Ethiopian-inspired dish, we pan-roast tender chicken thighs with berbere spice, a blend of garlic, ginger, chiles, and other spices that give this a complex floral-smoky aroma. Next to almond-apricot couscous and crisp green beans, this is an easy. cinnamon, sliced almonds, roasted peppers, cumin, chicken thighs and 7 more Orange-Tomato Couscous with Chicken Eating Well boneless, skinless chicken thighs, freshly ground pepper, diced tomatoes and 10 more. Combine the chicken, olives, lemons and red onion on a rimmed baking sheet.

Drizzle with 2 tablespoons olive oil, sprinkle with the spice mixture and toss until all of the ingredients are evenly coated. Bake until the chicken is cooked through, the skin is crispy and the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes. Preheat oven to 450º.

Pat the chicken thighs dry, and season them first with the sea salt and pepper. In a bowl, combine the Dukkah, lime zest, lime juice, minced garlic, and the olive oil.

List of related literature:

WHY THIS RECIPE WORKS: This easy yet elegant chicken and couscous dish relies on just one 10-inch skillet to cook the chicken, sauté the aromatics, and simmer the couscous.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
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WHY THIS RECIPE WORKS: This easy yet elegant chicken and couscous dish relies on just one pan to cook the chicken and then sauté the aromatics and simmer the couscous.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Couscous with Currants (page 279) is one of my favorite carbs to serve with this dish because it shows off the spicy

“The Feed Zone Cookbook: Fast and Flavorful Food for Athletes” by Biju K. Thomas, Allen Lim, PhD
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Cut a couple boneless, skinless chicken breasts or thighs into one-half-inch chunks; brown in olive oil; then add a chopped onion, a smashed garlic clove, a pinch of cinnamon, and the zest of a lime; cook a minute or so.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
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2 In a small mixing bowl or glass measuring cup, combine the olive oil, honey, mint and parsley, lemon juice, lemon peel, garlic, ginger, cumin, red pepper flakes, cayenne pepper, and salt and black pepper.

“Grilling For Dummies” by John Mariani, Marie Rama
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A simple mixture of extra-virgin olive oil, rosemary, and garlic brushed on the chicken during roasting elevated the flavor and crisped the skin further.

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This recipe is an iteration of a favorite couscous salad that I’ve managed to make more healthful.

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Gently stir shredded chicken, remaining 2 tablespoons butter, parsley, chives, and lemon juice into risotto.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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add couscous, dates, chopped parsley, currants, ginger, and cashews; toss to mix well.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
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Add the couscous, salt, allspice, and cinnamon stick and stir to combine.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
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by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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11 comments

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  • I probably eat more boneless, skinless chicken breasts than anyone else.  They are always in my fridge, and I’m always looking for new ways to make them “New.”  And so, I absolutely LOVE this idea.  Thanks, Sarah.  I don’t know how you do it, but keep doing it.  

  • This looks really delicious! What would be a good substitute for the goat cheese? Because my family & I aren’t big fans of goat cheese

  • This says you can also use Italian dressing instead of the French(Russian dressing is also good), but I was out of French dressing and tried Italian, and it wasn’t as good. I’d definitely stick to the French or Russian dressing, because the Italian overpowered the other flavors.

  • Microwave brown rice is the best thing on the plate he is too funny the meal looks delicious you did a great job I love it I love it you guys are so cute ��

  • I just made this with russian dressing and boneless, skinless thighs that i had on hand and it was absoluety delicious. If you haven’t made this then keep your comments to yourself. No one cares if are thinking about making this or how you think it will taste better etc… if you haven’t made it, then shut up!

  • Bland. Maybe a little more imagination with the chicken other than just salt and pepper. YouTube is filled with channels doing interesting recipes these days. Its not the 70’s

  • Sarah, I grow a small amount of mint in my yard, so I was glad to have another use for it making this pesto, but I didn’t have enough, so I added some lemon balm, which I also grow, and it too is in the mint family.  The lemon balm gave a hint of lemon while still allowing the predominant flavor of the mint to come through.  You may want to give that a try. 

  • I made this for dinner last night and it was a giant hit. I did turn the broiler on for the last twenty minutes of cooking though. It glazed the sauce on gave the skin a nice crisp.

    I made it with both thighs and breasts. The thighs won the taste test hands down. This dish was made for thighs, don’t ruin it by using breasts.

  • Sounds really really good-although that skin is gonna be flabby. I think I would crisp it up under the broiler first (naked, no sauce) and THEN finish it up with the sauce poured over it. I just hate flabby chicken skin, heh:)

  • I’ve made this for years. Learned it from my mom. Little tip….turn on the broiler at the very end of cooking. Keep a close eye on it but you want to caramelize the apricot and get that skin CRISPY AND CANDY LIKE!!!

  • You know how you stuff the butter, garlic etc on the chicken? Would I be able to use Philldephia herbal cheese spread? And then just add, the rosemary and lemon zest?