Braised Chicken with Apricots, Green Olives, and Herbed Couscous

Name: Braised Chicken with Apricots, Green Olives, and Herbed Couscous
Yield: serves 6
Ingredients: 1/2 cup all-purpose flour; 4 pounds chicken thighs (about 12), bone in, skin on, preferably free-range; Kosher salt and freshly ground black pepper; 1/4 cup canola oil; 2 carrots, cut into large chunks; 1 medium white onion, cut into large dice; 3 celery stalks, cut into large chunks; 1 teaspoon ground cinnamon; 1 cup dried apricots (about 20); 1 1/2 cups pitted green olives, such as Manzanilla; 3 cups chicken stock; 1 cup orange juice; 1 cup couscous; 6 scallions, white and light green parts, sliced; 1 cup fresh cilantro leaves, coarsely chopped; 2 tablespoons coarsely chopped fresh mint leaves; 3 tablespoons unsalted butter

December 9, 2011

A departure from classic chicken stew, this one-pot wonder with Middle Eastern flair is a little bit exotic but not off-putting or difficult to make in the slightest. In fact, my kids love it. The sweet apricots and salty olives play nicely off each other and collide under a shower of cilantro to jack up the flavor even more. The recipe should make a little extra for leftovers, which are even better the next day.

Recipe notes

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