- 4
Ingredients
- 6 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon olive oil
- 1 onion, chopped fine
- 2 teaspoons curry powder
- 1 1/2 cups chicken broth
- 3/4 cup mango chutney
- 2 tablespoons cider vinegar
- 1 cup couscous
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Add chicken skin side down and cook until well browned, 5 to 7 minutes. Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes. Transfer chicken skin side up to platter.
2. Pour off all but 2 tablespoons fat from skillet (skillet handle will be hot). Add onion and cook, covered, over medium-high heat until softened, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Stir in broth, 1/4 cup chutney, and vinegar and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes.
3. Fluff couscous with fork. Stir in apple and season with salt and pepper to taste. Nestle chicken into couscous. Brush chicken with remaining 1/2 cup chutney. Serve.