Oven-Baked Chicken with Toasted Yogurt Sauce, Spiced Apricots, and Pistachio Herb Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and season them with 5 g (about 1 tsp) of salt, black pepper, ground cumin, ground coriander, and sweet paprika.

2. 2

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Place the chicken skin-side down and sear for 5 to 6 minutes until the skin is crisp. Turn and cook for 1 minute more.

3. 3

   Transfer the skillet to the oven and roast the chicken for 16 to 18 minutes at 220 °C / 425 °F, or until fully cooked through. Move the chicken to a plate and let it rest for 5 minutes.

4. 4

   While the chicken roasts, heat the remaining 15 ml (1 tbsp) olive oil in another skillet over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the fresh apricots, honey, white wine vinegar, and 1 g (about 1/4 tsp) salt. Cook for 3 to 4 minutes, stirring gently, until the apricots soften but still hold their shape. Remove and keep warm.

6. 6

   In a small saucepan or clean skillet, melt the butter over medium-low heat. Add the plain Greek yogurt and cook for 1 to 2 minutes, stirring constantly, until it smells lightly toasted and becomes creamy. Stir in the chicken broth, lemon zest, lemon juice, and the remaining 2 g (about 1/4 tsp) salt. Cook 1 minute more without letting it boil hard.

7. 7

   Place the couscous in a heatproof bowl with the hot water and cover for 5 minutes. Uncover, fluff with a fork, and mix in the toasted pistachios, fresh parsley, and fresh mint.

8. 8

   To serve, divide the couscous among plates, top with the chicken, spoon over the spiced apricots, and finish with the toasted yogurt sauce over or alongside.

9. 9

   If desired, return the chicken to the skillet for 1 minute over very low heat before serving to warm it through, without overcooking.