Scissor Icon

Cook's Country Spiced Chicken with Couscous

1 teaspoonground cumin
3/4 teaspoonpumpkin pie spice
Salt and pepper
4 (12-ounce each)bone-in split chicken breasts, trimmed and halved crosswise
1 tablespoonvegetable oil
1-1/2 cupslow-sodium chicken broth
1 (15-ounce) canchickpeas, rinsed
1 cupcouscous
1/2 cupdried apricots, chopped into 1/4-inch pieces
1/3 cupgreen olives stuffed with pimento, sliced
1 tablespoonolive brine
Page 1
Scissor Icon
Page 2
Scissor Icon

Cook's Country Spiced Chicken with Couscous - 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.

Page 3
Scissor Icon

Cook's Country Spiced Chicken with Couscous - Instructions Continued

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.

Page 4