Middle Eastern Chicken With Apricot
Recipe: #32142
May 17, 2019
Categories: Chicken, Couscous, Almond, Middle Eastern, Potluck, Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE the full name of the recipe is Middle Eastern Chicken With Apricot and Almond Couscous."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.6 g)
- Calories 424.7
- Total Fat - 14.9 g
- Saturated Fat - 3.3 g
- Cholesterol - 57.5 mg
- Sodium - 182 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 5.3 g
- Sugars - 9.1 g
- Protein - 20.1 g
- Calcium - 72.2 mg
- Iron - 2.3 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rub both sides of cutlets with seasoning.
Step 2
Heat an oiled, medium flameproof roasting pan over a medium to high heat and add chicken, skin-side down and cook for about 3 minutes, or until golden brown and turn.
Step 3
Add onion and garlic to pan and pour over combined stock and juice and season with salt and pepper and cover with foil.
Step 4
Cook in a moderate oven (180C) for about 40 minutes, or until chicken is cooked through and then remove pan from oven and transfer chicken to a plate.
Step 5
Add couscous to cooking juices in pan and stir to combine and top with chicken, skin-side up and cover pan with foil and ;et stand for about 5 to 8 minutes, or until pan juices are absorbed by couscous and then stir in apricots and almonds.
Step 6
Serve sprinkled with parsley.
Tips
No special items needed.
0 Reviews
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