Ingredients
1 Chicken
3/4 tsp. salt
1/4 tsp. Freshly ground pepper
2 tbsp. olive oil
1 medium onion
2 clove garlic
2 tsp. cumin seeds
1 tsp. garam masala
1 1/2 tsp. all-purpose flour
1 can chicken broth
1/2 c. dried apricots
1 tbsp. grated lemon zest
2 tsp. minced, peeled fresh ginger
1 c. whole wheat couscous
1 c. pomegranate seeds
Preparation
Step 1Preheat oven to 375 degrees. Sprinkle chicken pieces with salt and pepper.Step 2In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken to Dutch oven in batches and cook until golden brown, about 5 minutes per side. Transfer chicken pieces to a plate.Step 3Add onion and garlic to Dutch oven and cook, stirring frequently, until softened, 2 to 3 minutes. Add cumin and garam masala and cook, stirring, until fragrant, about 1 minute; stir in flour, then 1/2 cup water, chicken broth, apricots, lemon zest, and ginger. Bring sauce to a boil, stirring; return chicken to Dutch oven. Cover and bake until chicken is cooked through and tender, about 40 minutes. Serve chicken over couscous; spoon sauce over and sprinkle with pomegranate seeds.
