Cinnamon Chicken With Couscous And Dried Fruit Recipes

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Cinnamon Chicken with Couscous and Dried Fruit image

Recipe From epicurious.com

Categories     Chicken     Onion     Hanukkah     Quick & Easy     High Fiber     Dried Fruit     Winter     Cinnamon     Couscous     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

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  • Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
  • In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
  • Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.
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