Chicken with Sweet Raisins and Apricots on Toasted

Name: Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 4 6-ounce boneless, skinless chicken breast halves; Salt and freshly ground black pepper; 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped; 1/2 cup sliced almonds (2 2-ounce packages from the baking aisle of the market); 3 1/2 cups chicken stock or broth, divided; 1 1/2 cups plain couscous; 3 tablespoons chopped fresh flat-leaf parsley (a generous handful); 2 tablespoons unsalted butter; 3 large shallots, thinly sliced; 2 tablespoons all-purpose flour; 12 dried, pitted apricots, halved; 1 cup golden raisins; 2 tablespoons cider or white wine vinegar (eyeball it)

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO)
4 6-ounce boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
1/2 cup sliced almonds (2 2-ounce packages from the baking aisle of the market)
3 1/2 cups chicken stock or broth, divided
1 1/2 cups plain couscous
3 tablespoons chopped fresh flat-leaf parsley (a generous handful)
2 tablespoons unsalted butter
3 large shallots, thinly sliced
2 tablespoons all-purpose flour
12 dried, pitted apricots, halved
1 cup golden raisins
2 tablespoons cider or white wine vinegar (eyeball it)

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

801

kcal

Calories

Fat

Carbs

101

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO), 4 6-ounce boneless, skinless chicken breast halves, Salt and freshly ground black pepper, 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped, and more.

Yes, Chicken with Sweet Raisins and Apricots on Toasted Almond 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!

Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions