Roast Chicken with Couscous, Apricots, and Currants
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
- Ingredients
- 4 whole Chicken legs (cut into leg and thigh pieces)
- 2 tsps ground cinnamon (divided)
- 1 tsp ground ginger (divided)
- 1 Tbsp olive oil
- 1 cup chopped onions
- ¾ cup dried Apricot
- 1 ⅔ cups low-salt Chicken broth
- 1 cup Couscous
- 1 tsp finely chopped, fresh mint
Preparation steps
1.
Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat.
2.
Add chicken pieces to the skillet, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.
3.
Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.
4.
Mound couscous on platter; place chicken atop couscous and serve.
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