Makes: 4 servings
Prep: 10 mins
Cook: 45 mins
- 8 chicken thighs, bone in, skin on
- Salt and freshly ground pepper
- 2 1/2 cups chicken broth
- 3/4 cup dried apricots
- 3/4 cup pitted prunes
- 1 1-by-2-inch piece of orange peel
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped (about 2 cups)
- 3 garlic cloves, finely chopped
- 2 teaspoons tomato paste
- 1 10 ounce box plain instant couscous
- Preheat the oven to 350 degrees . Season the chicken with salt and pepper. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Reduce the heat and simmer, uncovered, for 15 minutes.
- Meanwhile, in a Dutch oven or a deep ovenproof skillet, heat the oil over medium-high heat and brown the chicken in 2 batches, skin side down. After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes. Remove the chicken to a plate. Pour off all but about 2 tablespoons of the fat, add the onion and garlic and saute over medium heat until slightly softened, about 2 minutes. Stir in the tomato paste and cook for 1 minute longer. Stir in the fruit-and-broth mixture, scraping to loosen any brown bits that have stuck to the bottom or sides of the Dutch oven. Season with salt to taste.
- Transfer the thighs and their juices to the broth. Return to a simmer, then bake, uncovered, for 25 minutes. About 10 minutes before the chicken is ready, prepare the couscous according to the package instructions. Spoon the stew over the couscous and serve.
- Simonsig Chenin Blanc 2004 (South Africa)
- Skip the dried fruit and add your favorite frozen vegetable 10 minutes before the stew is done.