Apricot Rosemary Chicken Thighs with Roasted Almond Couscous.
Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken. This Cooking Light recipe takes healthy grilled chicken one step further adding extra sweetness and flavor with an apricot-rosemary glaze. It is then served on a fragrant bed of parsley-almond couscous. If your mouth isn’t watering yet it will be! One note while making the recipe: Make sure to chop the fresh rosemary finely so it blends into the glaze.
Ingredients for servings
1 cup unsalted chicken stock
0.5 teaspoon kosher salt divided
1 cup uncooked couscous
0.33 cup chopped fresh flat-leaf parsley
2 tablespoons dry-roasted, unsalted almonds, coarsely chopped
0.33 cup apricot preserves
1.5 tablespoons white wine vinegar
1 teaspoon finely chopped fresh rosemary
1.5 pounds skinless, boneless chicken thighs, trimmed
0.5 teaspoon freshly ground black pepper
Bring stock and 1/8 teaspoon salt to a boil in a small saucepan. Stir in couscous. Remove pan from heat; cover and let stand 5 minutes. Stir in parsley and almonds.
Combine 1/8 teaspoon salt, apricot preserves, vinegar, and rosemary in a 2-cup glass measure. Microwave at HIGH for 2 minutes, stirring after 1 minute.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 0.25 teaspoon salt and pepper. Add chicken to pan; grill 3 minutes on each side or until almost done. Brush chicken with half of apricot mixture. Grill chicken 1 minute on each side or until done; brush with remaining half of apricot mixture. Serve with couscous.