Apricot Glazed Chicken Recipe
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!
Servings: 8 servings
Calories: 5122kcal
Equipment
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
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