Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken.

Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous

unsalted chicken stock (such

½ teaspoon kosher salt, divided

couscous

⅓ cup chopped fresh flat-leaf parsley

dry-roasted, unsalted almonds,

apricot preserves

white wine vinegar

rosemary

Cooking spray

chicken

black pepper

Bring stock and 1/8 teaspoon 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.


Combine 1/8 teaspoon salt, apricot preserves, vinegar, and rosemary in a 2-cup glass measure. Microwave at HIGH for 2 minutes, stirring after 1 minute.


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Add chicken to pan; grill 3 minutes on each side or until almost 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.


I used bone-in thighs as well, but wished I had used boneless, simply because I didn't want to not eat the whole thing and the bone was hindering me from doing so ;) - the apricot glaze was delicious. The couscous was also way too good. Leftovers were amazing. Would make again 

4 1/2 stars.  Really, really good.  I opted for bone-in thighs as I think they are more flavorful.  I grilled them for 5 minutes on each side, then basted with the sauce for an additional 3 minutes on each side.  I also added some garlic powder to the pepper on the chicken before grilling.  Probably could've gone a minute or two longer on the grill to be perfect.  I added some chopped dried apricots to the couscous and it was a nice touch.  Steamed green beans completed the meal.  The whole family wants this on the regular rotation.  An elegant yet easy weeknight meal.

My very picky son actually ate the chicken!  The only substitution that I made was instead of white wine vinegar was used white distilled vinegar. I also didn't grill it since we don't have grill pan.  I sauteed in a teaspoon of olive oil in a skillet.

Super fast and tasty.  I used boneless chicken breasts, and they came out really moist.  I actually liked the cous cous despite the other reviews, but I think I added more parsley than called for, so that may have upped the flavor.

Nice and easy meal to prepare. I didn't have regular couscous on hand so I used Israeli couscous cooked with the almonds and parsley as the recipe suggests.

Okay, but the glaze didn't stick to the chicken very well. I set some aside and tossed it with the cooked chicken before serving, which helped. We also found the couscous to be a bit dry/dull - like the other reviewer, I would try adding some citrus or dried fruit to it next time. Served with oven roasted carrots.

The chicken and glaze was fantastic! Only thing I would change is i would add a few chopped dried cherries or dried cranberries to the couscous, or maybe a touch of lemon zest. The couscous just needed a little brightening.

apricot-rosemary chicken thighs with roasted almond couscous

Servings: 4

Author : Laraine Perri

Ingredients

Instructions

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