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Moroccan Chicken with Apricot Couscous


4 boneless, skinless chicken breast halves
1/2 teaspoon garlic salt
1/4 teaspoon allspice
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup apricot preserves
2 teaspoons lemon juice
Apricot Couscous: recipe follows


In small dish, mix together garlic salt, allspice, and cayenne pepper; sprinkle over chicken. In nonstick frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 10 minutes or until chicken is brown. Reduce heat to medium low, cover and cook 5 minutes or until chicken is fork tender. Stir in apricot preserves and lemon juice. Heat until preserves melt; spoon glaze over chicken. Place Apricot Couscous on serving platter; top with chicken and glaze.

Apricot Couscous: In medium nonstick frypan, place 2 teaspoons olive oil and heat to medium temperature. Add 1/4 cup chopped dried apricots, 1/4 cup raisins, 1/4 cup chopped English walnuts, and 1 finely minced garlic clove; cook, stirring, about 3 minutes or until garlic is tender. Add 2 cups cooked couscous; heat through. Serve with Moroccan Chicken.

Nutritional Information:

Servings: 4

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