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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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roast apricot glazed chicken with couscous!

Apricot Glazed Chicken With Couscous

Posted by: Ari Laing

A quick and easy family-style chicken recipe that is sweet, yet savory, with a sauce that perfectly soaks into the couscous. Great for weeknights as well as holiday entertaining!

recipe +-

Posted by: Ari Laing
apricot chicken with couscous and side salad on a small plate
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5 from 1 vote

Apricot Glazed Chicken with Couscous

A quick and easy family-style chicken recipe that is sweet, yet savory, with a sauce that perfectly soaks into the couscous. Great for weeknights as well as holiday entertaining!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: apricot jam, easy chicken recipe, weeknight chicken
Servings: 8 servings
Calories: 5122kcal
Author: Ari Laing

Equipment

  • Braiser or dutch oven

Ingredients

  • 4 Tbsp extra virgin olive oil
  • 1 lemon juiced, about 3-4 Tbsp
  • ½ tsp ground cinnamon
  • 1 Tbsp + ½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4-5 lb chicken quartered
  • ¼ cup apricot jam
  • 2 Tbsp honey
  • 2 cups couscous
  • 1 cup dry white wine such as Pinot Blanc
  • 3 Tbsp unsalted butter + 2 Tbsp unsalted butter melted
  • ½ cup pine nuts toasted
  • ½ cup dried apricots
  • 4 cloves garlic minced
  • 2 tsp fresh thyme leaves
  • 2 tsp fresh oregano chopped

Instructions

  • Season the chicken. Preheat oven to 425 F.  In a large bowl, combine 4 Tbsp olive oil, 1 lemon juiced, ½ tsp ground cinnamon, 1 Tbsp Kosher salt, and 1 tsp black pepper. Spread on chicken, then toss to coat.
  • Cook the chicken. Place the chicken skin side up in a braiser or dutch oven, making sure to pour in all remaining marinade. Cook, uncovered, for 25 minutes. 
  • Make the glaze. Meanwhile, combine ¼ cup apricot jam and 2 Tbsp honey in a medium sauce pan, then bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 7-10 minutes. 
  • Prepare the couscous. In a separate bowl, combine 2 cups Moroccan couscous, 1 cup water, 1 cup white wine, and ½ tsp Kosher salt, then let sit for 5 minutes. Fluff couscous a bit with a fork, then add in toasted pine nuts, dried apricots, minced garlic, and melted butter. Stir well to combine.
  • Combine the chicken and couscous. Remove chicken from oven and reduce temperature to 400 F. Transfer chicken to a large plate, then pour the couscous into the warm pan. Nestle chicken back on top of couscous, brush each piece with apricot-honey glaze, then return to the oven. Continue cooking for 15-20 minutes, or until chicken reaches an internal temperature of 160-165 F (note: it will keep cooking after you remove it from the oven!) and juices run clear. If you want the chicken skin crispier/darker, place it under the broiler for 1-2 minutes. Sprinkle with fresh herbs. 

Nutrition

Calories: 5122kcal | Carbohydrates: 416g | Protein: 221g | Fat: 271g | Saturated Fat: 71g | Cholesterol: 745mg | Sodium: 7678mg | Potassium: 3842mg | Fiber: 31g | Sugar: 103g | Vitamin A: 4892IU | Vitamin C: 83mg | Calcium: 396mg | Iron: 21mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!