Servings: 8
Ingredients
- 8 skinless chicken pieces (thigh/leg quarters or breasts)
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon all-purpose wheat flour
- ½ cup water
- 1 can vegetable or halal chicken broth
- ½ cup dried apricots, halved
- 1 tablespoon grated lime zest
- 1 teaspoon ground ginger
- 1 cup couscous, cooked according to package directions
- 1 cup pomegranate seeds
Step 1
Preheat oven to 375°F. Sprinkle chicken pieces with salt and pepper.
Step 2
In a 5.5 quart Dutch oven, heat olive oil over medium heat. Add chicken to Dutch oven in two batches and cook until golden brown, about 6 minutes per side. Remove chicken and place onto plate.
Step 3
Add onion and garlic to Dutch oven and stir until softened.
Step 4
Add cumin and garam masala and stir until fragrant, about 1 minute.
Step 5
Stir in flour along with water. Add broth, apricots, lime zest, and ginger. Bring sauce ingredients to a boil.
Step 6
Add chicken to sauce. Cover and bake until chicken is tender, about 45 to 50 minutes.
Step 7
Serve chicken over couscous; pour sauce over chicken and sprinkle with pomegranate seeds.
