Chicken and Couscous with Chickpeas and Apricots
For a welcome change from more traditional chicken and rice, we wanted to pair perfectly sautéed chicken breasts with couscous flavored with a sweet fennel bulb, tangy orange juice, and cilantro.
Why This Recipe Works
Our idea for this chicken and couscous recipe was to cook the chicken first and then prepare the vegetables and couscous in the same skillet to capitalize on any flavorful bits left behind by the chicken. After browning the chicken breasts in a nonstick skillet and transferring them to the oven to finish up cooking, we added red onion, and then garlic, cinnamon, and couscous to the pan. As for the liquid medium in our chicken and couscous recipe, we tried a host of options before settling on a blend of chicken broth and orange juice, the slightly sweet and acidic flavor of which brightened the dish as a whole.
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