Curried Chicken with Couscous

By lorik

Mango chutney is sometimes labeled “Major Grey’s.”

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

Details

Servings 4
Adapted from cookscountry.com

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.