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1
Preheat a large nonstick skillet over medium-high heat.
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2
Add 2 tablespoons of the EVOO (twice around the pan).
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3
Season the chicken breasts with salt, pepper, and chopped thyme.
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4
Add the chicken to the hot skillet and cook on each side for 5 to 6 minutes.
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5
Toast the nuts in the bottom of a medium sauce pot over medium heat until golden.
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6
Transfer the toasted nuts to a dish and reserve.
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7
Return the pot to the stovetop.
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8
Add 1 1/2 cups of the chicken stock and the remaining tablespoon of EVOO, cover the pot, and raise the heat; bring the broth to a boil.
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9
Remove the pot from the heat.
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10
Add the couscous and parsley to the stock, then stir.
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11
Cover and let the couscous stand for 5 minutes.
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12
Fluff the cooked couscous with a fork and toss with the toasted almonds.
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13
Cover to keep it warm while you make the sauce for the chicken.
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14
Remove the chicken from the skillet to a plate and cover with foil.
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15
Return the skillet to the heat and add the butter and shallots.
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16
Cook for about 2 minutes.
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17
Dust with the flour and continue to cook for 1 minute.
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18
Add the apricots, golden raisins, and cider vinegar.
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19
Whisk in the remaining 2 cups of chicken stock and turn the heat up to high.
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20
Simmer the mixture until thick.
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21
Add the chicken back to the skillet, coat in the sauce, and heat the chicken, about 1 minute.
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22
Serve the chicken and some sauce over the almond couscous.
