Roasted Chicken with Mushrooms and Apricot Couscous
1 1/2 pounds mushrooms, halved
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
salt and freshly ground pepper
4 skin-on, bone-in chicken breasts {2-2 1/2 pounds}
1 cup whole-wheat or regular couscous
1/3 cup chopped dried apricots
Preheat oven to 400F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.
Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165F; 25-30 minutes.
Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Serve with mushrooms and couscous.
source: slightly adapted from Food Network Magazine, March 2012
This sounds really good! I love simple dinners with just chicken and some kind of grain. Could I use boneless chicken breasts do you think?
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