| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds cremini mushrooms, halved
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, smashed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Kosher salt and freshly ground pepper
- 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
- 1 cup whole-wheat or regular couscous
- 1/3 cup chopped dried apricots
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh cilantro or dill
- Plain yogurt, for serving (optional)
Instructions
- Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.
Nutrition Facts
| Calories | 535 |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 111 milligrams |
| Sodium | 346 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 6 grams |
| Protein | 48 grams |
Reviews
This recipe definitely has a Moroccan flair and it’s delicious. I made some minor alterations. Instead of putting the dill in the mushrooms, I put it in a separate yogurt sauce (I just did an internet search for “Moroccan yogurt sauce” and found one that uses dill, garlic, and lebanese cucumbers). I didn’t have dried apricots, so I threw in some raisins and cranberries and seasoned the couscous with some extra curry seasoning since I like my couscous as little more flavorful.
Very easy and a good dinner choice. I baked the chicken to 165 and it was perfect. Make sure you season appropriately to your taste, but a yummy easy weekday meal.
OK, first let me start by saying that i have digestive issues which require me to avoid onions, garlic, and fresh bell peppers. I always eliminate garlic and onions from the recipes and usually replace garlic with ginger (or replace onion with celery. That said, i skipped the garlic in this recipe but failed to replace it with ginger or anything else so it turned out a bit bland. Then again, due to my diet restrictions, it was just perfect for me. Definitely salt to taste because after following the recipe for salt amounts it still required a bit more. I used cilantro on the mushrooms, instead of the dill option. The couscous was phenomenal with dried apricots but the chicken broth i used for the couscous liquid just didn’t seem to hold flavor so definitely salt to taste (or maybe a splash of soy sauce in the liquid might help. Also, i felt the baking time was not enough; i baked mine for 40 minutes and that seemed more appropriate. Thanks Foodnetwork, I did enjoy this!