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|
|1/2 cup||dried apricots, chopped into 1/4-inch pieces|
|1/3 cup||green olives stuffed with pimento, sliced|
|1 tablespoon||olive brine|
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.