Quick and Easy
Chicken Quarters with Apricots and Olives
Toasted Almond Couscous
Ingredients
- 6 bone-in, skinless chicken quarters
- ½ tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 Tbsp olive oil
- 1 cup dried apricots (or use other dried fruit)
- 1 cup pitted green olives, halved
- 1 (14.5-oz) can low-sodium chicken broth
Instructions
- Preheat oven to 350°F. Sprinkle chicken with salt, pepper, cumin, and turmeric.
- Cook chicken, in batches, in hot oil in a large ovenproof Dutch oven over medium-high heat 3 minutes per side. Add apricots, olives, and broth to pot.
- Transfer pot to oven, and bake 20 minutes or until chicken is done.
Side Dish Ingredients
- ½ cup sliced almonds
- 2 (5.8-oz) pkg wheat couscous with roasted garlic and olive oil
- 2 green onions, chopped
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Prepare couscous according to package directions; stir in nuts and green onions. Add lemon zest and juice; fluff with a fork.
Clean Eating Meal Plan
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