Moroccan-Inspired Saffron Apricot Chicken with Pistachio Couscous

Ingredients

Chicken & Sauce:

• 4 boneless, skinless chicken thighs
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp cinnamon
• Pinch of saffron (soaked in 2 tbsp warm water)
• 1 cup dried apricots, halved
• 1 cup chicken broth
• 2 tbsp honey
• 1 tbsp lemon juice
• Salt & pepper to taste

Pistachio Couscous:

• 1 cup couscous
• 1 cup hot broth or water
• ¼ cup pistachios, chopped
• 2 tbsp parsley, chopped
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Preheat Skillet
   Preheat Nutri-stahl Large Skillet over medium heat.
2. Sear Chicken
   Add chicken directly to skillet. Sear 4–5 minutes per side until golden. Remove and set aside.
3. Sauté Aromatics
   Add onion and garlic. Cook until softened. Stir in cumin, paprika, turmeric, and cinnamon.
4. Build Sauce
   Pour in saffron water, broth, honey, and apricots. Bring to a light simmer.
5. Simmer Chicken
   Return chicken to skillet. Cover and cook on low-medium heat for 15–18 minutes until tender.
6. Finish
   Add lemon juice and adjust seasoning.
7. Prepare Couscous
   Combine couscous with hot liquid. Cover 5 minutes, then fluff. Mix in pistachios, parsley, olive oil, and salt.