Apricot-Rosemary Chicken Thighs with Roasted Almond Couscous

By tammy1365

Laraine Perri, Cooking Light

SEPTEMBER 2014

Ingredients

• 1 cup unsalted chicken stock (such as Swanson)
• 1/2 teaspoon kosher salt, divided
• 1 cup uncooked couscous
• 1/3 cup chopped fresh flat-leaf parsley
• 2 tablespoons dry-roasted, unsalted almonds, coarsely chopped
• 1/3 cup apricot preserves
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon finely chopped fresh rosemary
• Cooking spray
• 1 1/2 pounds skinless, boneless chicken thighs, trimmed
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.