Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (200g) couscous
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (150g) dried apricots, chopped
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)
  • 1 lemon, cut into wedges

Instructions:

  1. Prepare the ingredients: Dice the onion and garlic, cut chicken thighs into pieces and season with salt and pepper, and chop dried apricots.
  2. Heat olive oil over medium heat in a large pan. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Add seasoned chicken to the pan. Sauté until browned on all sides, about 7-10 minutes.
  4. Stir in cumin, coriander, cinnamon, and paprika. Pour in chicken broth and bring to a gentle simmer. Add chopped apricots.
  5. Once the mixture simmers, add couscous directly into the pan. Cover and remove from heat; let sit for 5 minutes to allow couscous to absorb liquid.
  6. Uncover and fluff couscous with a fork. Garnish with fresh parsley, if desired. Serve with lemon wedges on the side.