Smoky Apricot Chicken Bowl with Parsley Couscous, Golden Zucchini and Creamy Tahini Sauce

Instructions

1. 1

   1. In a bowl, mix the chicken with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the cumin, half of the grated garlic, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes.

2. 2

   2. Place the chopped dried apricots in a cup or small bowl and cover with 60 ml hot water. Let them soften for 5 minutes, then mix with the honey, 1 teaspoon smoked paprika, and 1 tablespoon lemon juice to make a rustic glaze.

3. 3

   3. In a saucepan, pour the hot chicken broth or water over the couscous with 1 tablespoon olive oil and a pinch of salt. Cover, turn off the heat, and let stand for 5 minutes. Fluff with a fork and mix in half of the chopped parsley.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the zucchini with half of the red onion for 6 to 8 minutes, until golden and tender. Season with a pinch of salt. Remove and set aside.

5. 5

   5. In the same skillet, cook the marinated chicken for 5 to 7 minutes, stirring, until fully cooked and it reaches 165°F/74°C at the thickest part.

6. 6

   6. Lower the heat to medium, add the apricot glaze to the skillet with the chicken, and cook for 2 more minutes, stirring, until the chicken looks glossy and lightly sticky.

7. 7

   7. In a small bowl, mix the tahini, plain yogurt, remaining lemon juice, remaining grated garlic, 1 to 2 tablespoons water if needed, and a pinch of salt until smooth and creamy.

8. 8

   8. Toss the remaining red onion with the rest of the parsley and a pinch of salt to make a fresh topping.

9. 9

   9. To serve, divide the couscous among 4 bowls. Top with the golden zucchini, smoky apricot chicken, and creamy tahini sauce. Finish with the onion-parsley topping and toasted sesame seeds.