Citrus Pomegranate Chicken Over Whole Wheat Couscous

Name: Citrus Pomegranate Chicken Over Whole Wheat Couscous
Yield: 4
Ingredients: 1 Chicken; 3/4 tsp. salt; 1/4 tsp. Freshly ground pepper; 2 tbsp. olive oil; 1 medium onion; 2 clove garlic; 2 tsp. cumin seeds; 1 tsp. garam masala; 1 1/2 tsp. all-purpose flour; 1 can chicken broth; 1/2 c. dried apricots; 1 tbsp. grated lemon zest; 2 tsp. minced, peeled fresh ginger; 1 c. whole wheat couscous; 1 c. pomegranate seeds

By Laura PensieroPublished: Jan 1, 2008

Be the first to review!

Yields:

Cal/Serv:

611

Jump to recipe

This chicken's got it all — sweetness, tang, and a bevy of nutrients.

Advertisement - Continue Reading Below

Ingredients

1 Chicken
3/4 tsp. salt
1/4 tsp. Freshly ground pepper
2 Tbsp. olive oil
1 medium onion
2 clove garlic
2 tsp. cumin seeds
1 tsp. garam masala
1 1/2 tsp. all-purpose flour
1 can chicken broth
1/2 cup dried apricots
1 Tbsp. grated lemon zest
2 tsp. minced, peeled fresh ginger
1 cup whole wheat couscous
1 cup pomegranate seeds

Directions

1. Step 1Preheat oven to 375 degrees. Sprinkle chicken pieces with salt and pepper.
2. Step 2In 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. Step 3Add 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.