Wednesday, August 15, 2007

Apricot Chicken & Couscous

  • 1 Tbsp extra-virgin olive oil
  • 2 boneless skinless chicken breast halves, cut in thirds across on an angle
  • salt and pepper
  • 1/2 C chopped onion
  • 1 Tbsp cider vinegar or white wine vinegar
  • 6 dried pitted apricots, chopped
  • 1 C reduced-sodium chicken broth
  • 1/2 C apricot all fruit spread or apricot preserves
  • 1 Tbsp chopped flat-leaf parsley, for garnish (optional)
1. Heat a large skillet with a lid over medium high heat. Add oil and chicken, season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes.
2. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine.
3. Cover pan, reduce heat and simmer 10 to 15 minutes.

Serve chicken with:
Apricot Couscous

  • 1 C water or reduced-sodium chicken broth
  • 3-4 dried apricots, diced
  • 1 C uncooked couscous
In saucepan, bring water or broth and apricots to a boil. Add couscous and stir quickly. Remove from heat and cover. Let stand for 4-5 minutes. Fluff with a fork before serving.

Robyn's notes: good, he requested more sauce

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