Brick Chicken With Apricot Couscous Recipe

Name: Brick Chicken With Apricot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Free range chicken (3 pounds), split (see directions below or have butcher split chicken for you); 2 Cumin; 1 Sweet paprika; 1 Cinnamon; 2 Coriander; 1 Cayenne; 1 Kosher salt; 3/2 cups Plain yogurt; 2 Chopped fresh cilantro; Fresh mint; 1 Green onion; 2 Honey; 1/2 lemon juice; 1 cup Couscous; 1 Small red onion, small dice; 3/2 cups Chicken stock, warm; 1/4 cup Dried apricots, coarsely chopped; 1/4 cup Whole almonds toasted, coarsely chopped; 2 Scallions green parts only; 1/4 cup Fresh mint leaves, roughly chopped; 1/2 Bunch fresh cilantro leaves, roughly chopped plus leaves for garnish; 1 Fresh lemon juice; Pinch lemon zest; Tyler Florence

Servings: persons

1 Free range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
2 Cumin
1 Sweet paprika
1 Cinnamon
2 Coriander
1 Cayenne
1 Kosher salt
3/2 cups Plain yogurt
2 Chopped fresh cilantro
Fresh mint
1 Green onion
2 Honey
1/2 lemon juice
1 cup Couscous
1 Small red onion, small dice
3/2 cups Chicken stock, warm
1/4 cup Dried apricots, coarsely chopped
1/4 cup Whole almonds toasted, coarsely chopped
2 Scallions green parts only
1/4 cup Fresh mint leaves, roughly chopped
1/2 Bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
1 Fresh lemon juice
Pinch lemon zest
Tyler Florence

1
Tyler Florence
2
Preheat oven to 400 degrees F.
3
Toast spices in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Season with kosher salt.
4
Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
5
Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra virgin olive oil and place the chicken skin-side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional aluminium foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10-15 minutes until chicken is golden brown and has a nice crust. Remove the top weight and turn the chicken over. Re-cover with the top weight and finish cooking in the oven for a further 20-25 minutes. Internal temp between the leg and thigh should reach 165 F when cooked through.
6
While chicken is cooking, combine cilantro, mint, green onion, yogurt, honey, lemon juice, extra-virgin olive oil, and salt & pepper in a blender. Blend until mixture is fully combined and has a smooth consistency.
7
Now prepare the couscous. In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, almonds and apricot and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again. Put the green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.
8
Serve family-style on a large platter and garnish with fresh cilantro.

808

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 Free range chicken (3 pounds), split (see directions below or have butcher split chicken for you), 2 Cumin, 1 Sweet paprika, 1 Cinnamon, and more.

Yes, Brick Chicken With Apricot Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brick Chicken With Apricot Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions