Ingredients

The following ingredients have 4 Servings
  • 1-1/2 pounds boneless skinless chicken breasts ((or thighs))
  • 10 tablespoons olive oil, (separated)
  • 2 teaspoons each: paprika, honey, minced garlic, ginger paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon each: ground turmeric, cinnamon
  • 1/8 teaspoon red pepper flakes
  • Fine sea salt & pepper
  • 1-1/2 cups peeled and grated carrots ((~3 medium))
  • 1-1/2 cups chicken broth
  • 1-1/2 cups couscous
  • 1/4 cup good quality apricot preserves
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 cup frozen peas
  • Optional: fresh flat-leaf parsley, 1 lemon

Instruction

  • PREP: Cut chicken breasts in half widthwise and place a piece of plastic wrap on top. Using a meat mallet or even your fist, pound meat to an even 1/2-inch thickness. Place pounded chicken breasts inside a gallon resealable plastic bag (turmeric will dye containers which is why we recommend a bag!). Peel then grate carrots on large holes of a grater.
  • MARINADE: In a small bowl, combine 1/4 cup olive oil, 2 tsp honey, 2 tsp minced garlic, 2 tsp ginger paste, 2 tsp paprika, 1 tsp cumin, 1/2 tsp coriander, 1/4 tsp turmeric, 1/4 tsp cinnamon, 1/8 tsp red pepper flakes, plus salt to taste (I add 1 tsp fine sea salt). Mix until smooth. Pour over prepared chicken. Press air out of the bag and seal. Massage marinade into the chicken until evenly coated. Marinate in the fridge for 5-8 hours (Note 2).
  • APRICOT SAUCE: Meanwhile, in a small blender bottle or food processor, add 1/4 cup apricot preserves, 1/2 tsp Dijon, 2 tablespoons vinegar, plus salt & pepper to taste (I add 1/4 tsp salt, 1/8 tsp pepper). Blend or pulse until well combined, ~45 seconds (stir and make sure any apricot jam chunks are fully incorporated). While blending, slowly drizzle in 1/4 cup olive oil mixing until emulsified and smooth, ~25 seconds. Don't over-blend. Transfer to a covered jar and refrigerate until ready to use.
  • COUSCOUS: Make couscous while preparing grill (Note 3). In a medium-sized pot with a lid, add 1 tbsp olive oil. Heat to high. Add in 1-1/2 cups grated carrots and sauté for 3 minutes. Add in 1-1/2 cups chicken broth, the last 1 tbsp olive oil, plus salt to taste (I add 1/2 tsp). Bring to a boil. Once boiling, remove pot from heat and add in 1-1/2 cups couscous. Stir, add lid, and let stand for 5 minutes. Meanwhile, dice parsley to get 1/4 cup. Once the couscous has stood, fluff with a fork. Stir through 1 cup frozen peas. Add in 1/4 cup parsley and 1/4 cup of the sauce we just blended up. Mix to combine. Taste and season with more salt/pepper if needed.
  • GRILL CHICKEN: Place chicken breasts on grill, spooning any leftover marinade from bag right on top. Grill, covered, for 2-5 minutes per side being careful to not over-cook (variation on timing depends on actual grill temp and actual thickness of chicken). Use a sharp metal turner to scrape up and flip the chicken to the other side. Right off the grill, add chicken to a plate and cover with foil; rest for 5 minutes before slicing in.
  • SERVE: Divide couscous evenly among plates. Add grilled chicken on top. Drizzle remaining sauce on top and enjoy! If desired, garnish with more parsley and some lemon wedges.