I like this recipe because it’s a twist on classic lemon chicken. Instead of lemon, we are using dried apricots and prunes for sweetness, along with orange peel for citrus flavor.
8 chicken thighs, bone in, skin on
Salt and freshly ground pepper
2 1/2 cups chicken broth
3/4 cup dried apricots
3/4 cup pitted prunes
1 1-by-2-inch piece of orange peel
2 Tbsp. vegetable oil
1 large onion, finely chopped (about 2 cups)
3 garlic cloves, finely chopped
2 tsp. tomato paste
1 10 ounce box plain instant couscous
- Preheat the oven to 350 degrees.
- Season the chicken with salt and pepper.
- In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Reduce the heat and simmer, uncovered, for 15 minutes.
- Meanwhile, in a Dutch oven or a deep ovenproof skillet, heat the oil over medium-high heat and brown the chicken in 2 batches, skin side down.
- After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes.
- Remove the chicken to a plate.
- Pour off all but about 2 tablespoons of the fat, add the onion and garlic and saute over medium heat until slightly softened, about 2 minutes.
- Stir in the tomato paste and cook for 1 minute longer.
- Stir in the fruit-and-broth mixture, scraping to loosen any brown bits that have stuck to the bottom or sides of the Dutch oven. Season with salt to taste.
- Transfer the thighs and their juices to the broth.
- Return to a simmer, then bake, uncovered, for 25 minutes.
- About 10 minutes before the chicken is ready, prepare the couscous according to the package instructions.
- Spoon the stew over the couscous and serve.
Food Mingle Blog Alternatives and Substitutions:
- For an entirely different taste, Rachel recommends skipping the dried fruit and using your favorite frozen veggies instead.
- If couscous isn’t your thing, try using potatoes, rice, or noodles instead.
Yield: 4 servings