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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Ingredients:

  • 1 cup unsalted chicken stock
  • 1/2 tsp sea salt, divided
  • 1 cup uncooked couscous
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 tbsp dry-roasted. unsalted almonds, coarsely chopped
  • 1/3 cup apricot preserves
  • 1 1/2 tbsp white wine vinegar
  • 1 tsp finely chopped fresh rosemary
  • Cooking spray
  • 1 1/2 pounds skinless, boneless chicken thighs, trimmed
  • 1/2 tsp freshly ground black pepper

Directions:

  1. Bring stock and 1/8 tsp salt to a boil in a small saucepan. Stir in couscous. Remove pan from heat; cover and let stand 5 minutes. Stir in parsley and almonds.
  2. Combine 1/8 tsp salt, apricot preserves, vinegar, and rosemary in a glass bowl. Microwave at high for 2 minutes, stirring after 1 minute.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 tsp salt and pepper. Add chicken to pan; grill 3 minutes on each side or until done. Brush chicken with half of apricot mixture. Grill chicken 1 minute on each side or until done; brush with remaining half of apricot mixture. Serve with couscous. Serves 4 (serving size: 4 ounces chicken and about 1/2 cup couscous).
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