Skillet Chicken With Apricots and Capers
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- coarse salt and pepper
- 6 chicken thighs
- 1 small yellow onion, chopped
- 1 1⁄2 cups israeli couscous
- 1⁄2 cup chopped dried apricot
- 1⁄4 cup capers
- 2 1⁄2 cups chicken broth
- chopped fresh cilantro
directions
- Preheat oven to 450.
- In large straight-sided, ovenproof skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.
- Add onion to skillet and sauté until translucent, about 5 minutes. Add couscous, apricots and capers, and cook until couscous is lightly toasted, about 3 minutes. Add broth and bring to a simmer. Season with salt and pepper.
- Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, about 20 minutes. Serve with cilantro.
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