| Cuisine: Mediterranean | Type: Main Course | Serves: 2-3 |
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Source:
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Plated |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 oz fresh mint, stems discarded 1/2 oz fresh Italian parsley, stems discarded 1 lemon 1 oz pitted prunes 1 oz dried apricots 1 clove garlic 1 yellow onion 4 chicken thighs 1 tsp. ras el hanout spice 1 cup chicken broth 2/3 cup Moroccan couscous 1 tsp. honey 2 tbs. sliced almonds |
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Instructions:
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1. Prepare ingredients: Preheat oven to 450 degrees. Roughly chop mint and parsley leaves and set aside. Halve lemon. Quarter prunes and apricots. Gently crush garlic clove. Peel onion and half, then thinly slice. Pat chicken thighs dry with paper towels and season all over with salt and pepper. 2. Sear chicken: heat 1 tsp EVOO in a medium ovenproof skillet over medium-high heat. When oil is shimmering, add chicken skin side down and sear until skin is nicely browned. Flip and sear the other side for about 1 minute. Transfer chicken to a plate, skin side up. Discard most of the fat from the pan, leaving just enough for the next step. 3. Braise chicken: place pan from chicken over medium heat. Add crushed garlic and onion and cook for a minute, stirring. Add the ras el hanout and cook until fragrant and the onion is softened (3-4 minutes). Stir in the chicken broth, prunes and apricots. Bring to a boil over high heat, then remove the pan from the heat. Return chicken to pan, skin side up, nestling the thighs in the sauce. Don’t cover the skin with sauce, though. Transfer pan to preheated oven and braise until chicken is done, about 20 to 25 minutes. 4. Cook couscous: While chicken braises, in a small pot, bring 1-1/3 cups of water to a boil. Remove pot from heat and immediately stir in couscous and 1/4 tsp salt and combine. Cover pot and set aside until water is fully absorbed, 5-6 minutes. 5. Dress couscous. While couscous steeps, in a large bowl whisk togher honey, juice of 1/2 lemon, 1 tbs of good EVOO, 1/4 tsp salt and some pepper. Add mint, parsley and stir in the cooked couscous. Stir to combine. 6. Divide couscous between serving bowls. Remove and discard the garlic clove from the chicken, then transfer the chicken things onto the plates on top of the couscous. Spoon over the sauce and garnish with sliced almonds. |
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2018-06-02