Friday, October 4, 2013
Skillet Chicken with Apricots and Capers
Makes 6 servings
Recipe from Everyday Food
Adapted and Husband-Tested in Alice’s Kitchen
This is a tasty dish that can be easily made for your family on a weeknight. The ingredients are few and can be found in your pantry (with the exception of the chicken, of course) when you wish to make a quick dinner. While the chicken is browning, slice up some dried apricots, chop up an onion and measure out the couscous, capers and broth. This dish finishes in the oven and while it bakes, you’ll have just enough time to make a salad or steam some veggies to complete this meal. And, with only one pan to clean up, it's a real winner!
1 Tablespoon olive oil
Kosher salt and freshly ground pepper
3 bone-in, skin-on chicken breast halves, cut in half (3 pounds) or 6 bone-in skin-on chicken thighs
1 small yellow onion, chopped
1 ½ cups Israeli couscous or 1 ½ cups whole wheat couscous
½ cup sliced dried apricots
¼ cup capers
2 ½ cups chicken broth
Fresh cilantro, chopped, for serving
Preheat oven to 450 degrees. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.
Add onion and sauté until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro.