Sun 6 Oct 2013
This recipe from Martha Stewart Living is very tasty and quick to make. Brown the chicken, sauté onions, stir in Israeli couscous, dried apricots, capers and broth and bake. Add a green vegetable or salad and dinner is on the table.
Avoiding Additives and Preservatives
Dried apricots often contain sulfites to preserve their colour, so look for an all-natural brand such as Organic Traditions. I use Imagine chicken stock, with is preservative-free.
1 tablespoon (15 ml) olive oil
Coarse salt and pepper
3 bone-in, skin-on chicken breast halves, cut in half, or 6 bone-in, skin-on chicken thighs
1 small yellow onion, chopped
1 ½ cups (375 g) Israeli couscous
½ cup (125 g) sliced dried apricots
¼ cup (60 g) capers
2 ½ (625 ml) cups chicken broth
Fresh cilantro, for serving
Preheat oven to 450 degrees F (232 degrees C). In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.
Add onion and saute until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro. Serves 4.
From Martha Stewart Living