Ingredients

The following ingredients have 4 Servings
  • 1 Tbs. olive oil
  • 4 bone-in chicken thighs (,skin removed)
  • 1 ¼ tsp. ground cinnamon (,divided)
  • ¾ tsp. ground cumin (,divided)
  • ½ tsp. kosher salt (,divided)
  • 1 cup chopped onion
  • 2/3 cup chopped dried apricots (or golden raisins)
  • ½ cup chopped pimento stuffed green olives
  • 2 cloves garlic (,minced)
  • 1 ½ cups chicken broth
  • 1 cup pearl couscous
  • 2 Tbs. chopped cilantro

Instruction

  • Heat oil over medium-high heat in large non-stick skillet with deep sides.
  • Season chicken with ½ tsp. cinnamon, ¼ tsp. cumin and ¼ tsp. kosher salt and cook overmedium-high until browned, 8-10 minutes, turning once.
  • Add onion, apricots, olives, garlic and remaining ¾ tsp. cinnamon, ½ tsp. cumin and¼ tsp. kosher salt and cook until tender-crisp, about 4 minutes.
  • Add broth and pearl couscous and bring to a boil.
  • Reduce heat to low. Cover and cook until chicken is cooked through* and couscous is tender, 10-12 minutes. 
  • Remove from heat and let stand 3 minutes.
  • Top with cilantro.