Moroccan Chicken with Lemon Apricot Couscous
Provided by: Alexis Touchet
The addition of spices in this simple stew boosts the flavor of the cooking liquid. Paired with lemon flavored couscous dotted with bits of dried apricot, this dish will have you thinking of far off locations.
- 1 medium onion, thinly sliced
- 3 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 3 1/2 cups low sodium chicken stock or broth
- 4 cups boneless skinless rotisserie chicken pieces
- 1/2 cup chopped flat leaf parsley
- 2 teaspoons finely grated lemon zest
- 3/4 cup finely chopped dried apricots
- 1 3/4 cups (about 10 oz) plain couscous
- Cook onion and garlic with a pinch of salt in butter and 1 Tbsp oil in a 4-qt heavy pot over medium heat, stirring occasionally, until onion is browned, 8 to 10 minutes. Add spices and cook, stirring, 1 minute. Add 2 cups stock and chicken and simmer, covered, 2 minutes. Stir in parsley, then taste for seasoning. Add salt and pepper if necessary.
- Meanwhile bring 3/4 cup water, lemon zest, apricots, remaining 2 Tbsp oil, remaining 1 1/2 cups stock and 1/4 tsp salt to a boil in a 3-qt heavy saucepan. Stir in couscous, then immediately cover with lid and remove from heat. Let stand 5 minutes, then fluff with a fork. Serve chicken and cooking liquid over couscous.