Best Apricot Glazed Chicken And Couscous Recipes

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3-INGREDIENT APRICOT GLAZED CHICKEN



3-Ingredient Apricot Glazed Chicken image

With only a few ingredients and 5 minutes of prep time, you can pull together this sweet, crispy, and juicy 3-Ingredient Apricot Glazed Chicken for your busiest days!

Provided by The Seasoned Mom

Categories     Dinner

Time 1h5m

Number Of Ingredients 4

3-4 pounds bone-in (skin-on chicken parts (breasts, thighs, drumsticks, or a combination))
8 ounces Catalina salad dressing
½ jar (about 5-6 ounces ) apricot jam
1 1 ouce envelope dry onion soup mix

Steps:

  • Preheat oven to 350F (180C).
  • For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with cooking spray.
  • Place chicken, skin-side up, on prepared pan.
  • In a medium bowl, whisk together 3 glaze ingredients.
  • Pour sauce over chicken and spread liberally on each piece.
  • Bake, uncovered, for about 1 hour, or until chicken is cooked through.

Nutrition Facts : ServingSize 1 /5th of the chicken + sauce, Calories 619.8 kcal, Carbohydrate 35.9 g, Protein 56.8 g, Fat 25.3 g, SaturatedFat 7.3 g, Cholesterol 174.1 mg, Sodium 875.4 mg, Sugar 26.8 g

APRICOT GLAZED CHICKEN AND COUSCOUS



Apricot Glazed Chicken and Couscous image

Another entry for the "I got home late, but still want a great meal" category. You can make this faster than it would take to go out and get take-out. And it's delicious. This one is for 2, but can very easily be doubled.

Provided by ciao4293

Categories     One Dish Meal

Time 19m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb boneless chicken, cut into strips
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons apricot preserves
1 teaspoon balsamic vinegar
1 cup chicken broth
1/3 cup finely chopped dried apricot
1/2 cup uncooked couscous

Steps:

  • (To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.) Sprinkle the chicken with salt and pepper.
  • Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
  • Don't overcook, you don't want chewy chicken.
  • Combine preserves and vinegar in a bowl, then add the cooked chicken.
  • Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
  • Bring to a boil.
  • Reduce heat and cover, simmer 2 minutes.
  • Stir in couscous, top with chicken mixture.
  • Remove from heat and let stand 5 minutes.
  • Fluff couscous with a fork, and serve.

Nutrition Facts : Calories 649.1, Fat 31.7, SaturatedFat 7, Cholesterol 85.1, Sodium 613.5, Carbohydrate 61, Fiber 3.9, Sugar 21, Protein 30

MOROCCAN-SPICED CHICKEN



Moroccan-Spiced Chicken image

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Serves 4

Number Of Ingredients 9

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 whole chicken (4 pounds), quartered, skin on
1 lemon, quartered

Steps:

  • Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  • Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

BRICK CHICKEN WITH APRICOT COUSCOUS



Brick Chicken with Apricot Couscous image

Provided by Tyler Florence

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows
1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper
Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
  • Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
  • Preheat oven to 375 degrees F.
  • Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
  • While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

APRICOT COUSCOUS



Apricot Couscous image

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

APRICOT-GLAZED CHICKEN BREASTS WITH ALMOND COUSCOUS



Apricot-Glazed Chicken Breasts with Almond Couscous image

A broiled entrée plus a simple-as-can-be side equals dinner for four in less half an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 lb)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons apricot preserves
1 cup chicken broth
1 tablespoon butter or margarine
1 cup uncooked couscous
2 tablespoons slivered almonds, toasted if desired

Steps:

  • Set oven control to broil. Spray rack in broiler pan with cooking spray. To flatten each chicken breast, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until 1/4 inch thick.
  • In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
  • Broil 4 to 6 inches from heat 5 to 7 minutes or until chicken is no longer pink in center. Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
  • Meanwhile, in 2-quart saucepan, heat broth and butter to boiling. Stir in couscous and almonds. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork before serving with glazed chicken.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g

MOROCCAN APRICOT CHICKEN



Moroccan Apricot Chicken image

Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 6 servings.

Number Of Ingredients 12

1 teaspoon olive oil
1/2 cup slivered almonds
6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 cup chili sauce
1/2 cup apricot preserves
1/2 cup dried apricots, quartered
4 teaspoons Moroccan seasoning (ras el hanout)
1 tablespoon vanilla extract
1-1/2 teaspoons garlic powder
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup orange juice
Chopped fresh parsley, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.

Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.

GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO



Grilled Chicken Couscous with Apricots and Pistachio image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 cups instant couscous
1/2 cup chopped pistachios
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
Freshly grated lime zest, as needed
2 cups balsamic vinegar
2 tablespoons apricot jam
4 boneless, skinless chicken breasts (6 to 8 ounces each)
6 fresh apricots or 3 nectarines, cut in half and pits removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
  • Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
  • For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
  • For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
  • Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
  • Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
  • Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.

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Apricot Glazed Chicken and Couscous Recipes: A Delicious and Nutritious Meal

Apricot glazed chicken and couscous is a dish that is both nutritious and delicious. It is a perfect meal for those who are looking for a healthy and flavorful option that can be enjoyed by the whole family. This meal is also versatile, as it can be prepared with a variety of ingredients, making it suitable for different dietary needs.

What is Apricot Glazed Chicken?

Apricot glazed chicken is a dish that is made by coating chicken with a glaze made from apricot preserves. The glaze is typically made with a combination of apricot preserves, soy sauce, apple cider vinegar, honey, and spices. It is then brushed onto the chicken and baked in the oven until it is cooked through.

Apricot glazed chicken has a sweet and tangy flavor that is both savory and refreshing. It is a great way to add flavor to chicken without adding excess calories or fat, making it a healthy and satisfying option for anyone looking to eat healthier.

What is Couscous?

Couscous is a type of pasta that is made from tiny grains of semolina flour. It is a staple food in North African cuisine and is often used as a base for stews, salads, and other dishes. Couscous is easy to prepare and can be made in just a few minutes, making it a perfect side dish for busy weeknights.

Couscous is also a great source of complex carbohydrates, which provide sustained energy throughout the day. It is high in fiber and protein, making it a much healthier option than many other carbohydrate-rich foods.

How to Make Apricot Glazed Chicken and Couscous

To make apricot glazed chicken and couscous, start by preheating the oven to 375 degrees Fahrenheit. In a small bowl, mix together the apricot preserves, soy sauce, apple cider vinegar, honey, and spices. Set the glaze aside.

Next, place the chicken in a baking dish and brush it with the glaze. Bake the chicken in the oven for 20-25 minutes, or until it is cooked through and the glaze is golden brown and caramelized.

While the chicken is cooking, prepare the couscous according to the package instructions. Once the couscous is cooked, fluff it with a fork and add in any additional ingredients you desire, such as chopped vegetables, herbs, or nuts.

Once the chicken and couscous are ready, serve the chicken on top of the couscous and garnish with fresh herbs or nuts, if desired.

Variations of Apricot Glazed Chicken and Couscous

There are many variations of apricot glazed chicken and couscous that you can try to suit your tastes or dietary needs. For example:

  • For a vegetarian version of this dish, try using tofu or tempeh instead of chicken.
  • You can add in extra vegetables to the couscous, such as diced bell peppers, carrots, or zucchini.
  • If you prefer a spicier version of this dish, you can add in chopped jalapenos or red pepper flakes to the glaze.
  • For a lighter version of this dish, use skinless chicken breasts and serve the couscous on a bed of mixed greens instead.
The Benefits of Apricot Glazed Chicken and Couscous

Apricot glazed chicken and couscous is not only delicious but also has many health benefits. Here are some of the benefits of this dish:

  • Chicken is an excellent source of protein, which is important for building and repairing muscle tissue.
  • The apricot glaze is made with natural ingredients and is lower in calories and fat than many other sauces.
  • Couscous is a great source of complex carbohydrates, which provide sustained energy throughout the day.
  • Couscous is high in fiber and protein, making it a much healthier option than many other carbohydrate-rich foods.
  • This dish is easy to prepare and can be made in just a few minutes, making it perfect for busy weeknights.
  • This dish is versatile and can be modified to suit different dietary needs and tastes.
In Conclusion

Apricot glazed chicken and couscous is a delicious and nutritious meal that is perfect for anyone who wants a healthy and flavorful dinner option. This versatile dish can be modified to suit different dietary needs and tastes and is easy to prepare, making it a perfect choice for busy weeknights.

Chicken is one of the most versatile meats out there and can be transformed into a variety of dishes. One of our favorites is apricot glazed chicken served with couscous. This dish is perfect for any occasion and can be made easily in the comfort of your own home. In this article, we will share some valuable tips to help you make the perfect apricot glazed chicken and couscous recipe.

Tip 1: Selecting the Chicken

When making apricot glazed chicken, it is important to choose the right cut of chicken. Thighs and drumsticks are the best options because they are less expensive compared to chicken breasts and they also tend to be more flavorful and juicy. However, if you prefer white meat, you can use chicken breasts, but it is important to keep in mind that they tend to dry out easily. Whatever cut of chicken you choose, make sure to remove the skin before cooking to ensure that the chicken is not too greasy.

Tip 2: Preparing the Chicken

Before you start cooking the chicken, make sure it is at room temperature. Leave it out of the refrigerator for about 30 minutes before cooking to ensure even cooking. You should also pat the chicken dry with paper towels to remove any excess moisture. This will help the chicken brown better without steaming.

Tip 3: Making the Glaze

The apricot glaze is what makes this dish so special. When making the glaze, it’s important to use good quality apricot preserves that are not too sweet. To make the glaze, heat the apricot preserves in a small saucepan over medium heat. Add some soy sauce, apple cider vinegar, and a pinch of red pepper flakes. Stir until everything is well combined, and the glaze is heated through.

Tip 4: Cooking the Chicken

Once the glaze is prepared, it’s time to cook the chicken. Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking. Season the chicken with salt and pepper, and place it on the baking sheet. Brush the glaze over the chicken, making sure to cover every piece. Bake the chicken for 35-40 minutes or until the internal temperature of the chicken reaches 165°F.

Tip 5: Preparing the Couscous

While the chicken is baking, it’s time to prepare the couscous. Couscous is a type of pasta that is made from semolina flour. It is a staple in North African cuisine and is easy to prepare. To prepare the couscous, heat some olive oil in a pot and add the couscous. Stir it for a few minutes until it is lightly toasted. Then, add boiling water or chicken broth to the pot, cover with a lid, and let it sit for about 10 minutes. Fluff the couscous with a fork and add some chopped herbs like mint, parsley, or cilantro.

Tip 6: Serving the Dish

To serve the dish, place a generous portion of couscous on a plate, and top it with a few pieces of apricot glazed chicken. Drizzle some of the remaining glaze on top of the chicken. You can also garnish the dish with some extra herbs, sliced almonds, or apricot slices for added flavor and texture.
Conclusion
Apricot glazed chicken and couscous is a delicious and easy dish that is perfect for any occasion. By following these valuable tips, you can make this dish easily in the comfort of your own home. Remember to choose the right cut of chicken, prepare the chicken properly, make the glaze, cook the chicken to perfection, prepare the couscous with care, and serve the dish with garnishes for added flavor and texture. Sit back, relax, and enjoy this delicious meal with your family and friends.

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