Community recipe
Armenian-Inspired Apricot Chicken with Herbed Pearl Couscous
Golden chicken thighs are braised with sweet dried apricots, warm coriander, cinnamon, and tomato, then served over fluffy pearl couscous brightened with parsley and lemon. The gentle covered-braising technique makes this colorful, pantry-friendly dish especially tender without requiring a long cooking time.
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g boneless, skinless chicken thighs, patted dry
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 2 tbsp olive oils
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 120 g dried apricots, halved
- 500 ml low-sodium chicken broths
- 240 g pearl couscous
- 15 g fresh parsleies, finely chopped
- 1 lemon, cut into wedges
Make it
Instructions
- 01
Season and brown the chicken
Pat 680 g boneless, skinless chicken thighs dry, then season them with 1 tsp fine salt and 0.5 tsp ground black pepper. Heat 2 tbsp olive oil in a wide, deep skillet over medium-high heat. Place the chicken smooth-side down and cook for 4–5 minutes per side, until deeply golden; transfer it to a plate. Leave the browned bits in the skillet.
- 02
Build the aromatic braise
Reduce the heat to medium. Add 1 medium yellow onion and cook for 4 minutes, stirring, until softened. Stir in 3 garlic cloves, 2 tbsp tomato paste, 1 tsp ground coriander, and 0.5 tsp ground cinnamon; cook for 1 minute until fragrant. Add 120 g dried apricots and 500 ml low-sodium chicken broth, scraping up the browned bits. Return the chicken and any collected juices to the skillet, bring the liquid to a gentle simmer, and cover.
- 03
Braise and add the couscous
Simmer the covered chicken for 15 minutes. Stir in 240 g pearl couscous around the chicken, keeping the pieces mostly on top. Cover again and cook for 10–12 minutes, stirring the couscous once halfway through, until it is tender and the chicken reaches 74°C at the thickest point. If the pan becomes dry before the couscous is tender, add a small splash of water and continue cooking.
- 04
Finish and serve
Turn off the heat and rest the covered dish for 5 minutes. Fold 15 g fresh parsley through the couscous, then squeeze 1 lemon over the chicken and grains. Taste and adjust seasoning if needed, then serve hot with the apricots and pan juices spooned over each portion.
