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Cook's Country Spiced Chicken with Couscous

Serves 4

Cook's Country Spiced Chicken with Couscous


1 teaspoon ground cumin
3/4 teaspoon pumpkin pie spice
  Salt and pepper
4 (12-ounce each) bone-in split chicken breasts, trimmed and halved crosswise
1 tablespoon vegetable oil
1-1/2 cups low-sodium chicken broth
1 (15-ounce) can chickpeas, rinsed
1 cup couscous
1/2 cup dried apricots, chopped into 1/4-inch pieces
1/3 cup green olives stuffed with pimento, sliced
1 tablespoon olive brine

Cooking Instructions

Why this recipe works: Pumpkin pie spice, a combination of cinnamon, ginger, nutmeg, and allspice, combines with cumin to provide the warm spice profile found in many Moroccan dishes. Serves 4

1. Adjust oven rack to lowest position and heat oven to 450 degrees F. Combine cumin, pumpkin pie spice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl.

2. Pat chicken dry with paper towels and rub with spice mixture. Heat oil in 12-inch skillet over medium-high until just smoking. Cook chicken, skin side down, until browned, about 5 minutes. Arrange chicken, skin side up, in 13-inch by 9-inch baking dish and roast until meat registers 160 degrees F, about 20 minutes.

3. Meanwhile, bring broth to boil in now-empty skillet. Stir in chickpeas, couscous, apricots, olives and olive brine, cover, and remove from heat. Let stand for 5 minutes. Season with salt and pepper to taste. Serve with chicken.

Equipment List

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