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Ingredients Jump to Instructions ↓

  1. 1 (3 1/2- to 4-pound) chicken , cut into 8 pieces, skin removed

  2. 3/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) freshly ground pepper

  4. 2 tablespoon(s) olive oil

  5. 1 medium onion , chopped

  6. 2 clove(s) garlic , minced

  7. 2 teaspoon(s) cumin seeds

  8. 1 teaspoon(s) garam masala

  9. 1 1/2 teaspoon(s) all-purpose flour

  10. 1 can(s) (14 1/2-ounce) chicken broth

  11. 1/2 cup(s) dried apricots , halved

  12. 1 tablespoon(s) grated lemon zest

  13. 2 teaspoon(s) minced, peeled fresh ginger

  14. 1 cup(s) whole wheat couscous , cooked according to package directions

  15. 1 cup(s) pomegranate seeds , fresh or packaged

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Sprinkle chicken pieces with salt and pepper.

  2. In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken to Dutch oven in batches and cook until golden brown, about 5 minutes per side. Transfer chicken pieces to a plate.

  3. Add onion and garlic to Dutch oven and cook, stirring frequently, until softened, 2 to 3 minutes. Add cumin and garam masala and cook, stirring, until fragrant, about 1 minute; stir in flour, then 1/2 cup water, chicken broth, apricots, lemon zest, and ginger. Bring sauce to a boil, stirring; return chicken to Dutch oven. Cover and bake until chicken is cooked through and tender, about 40 minutes. Serve chicken over couscous; spoon sauce over and sprinkle with pomegranate seeds.

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