Chicken and couscous with chickpeas and apricots from The Best Skillet Recipes: What's the Best Way to Make Lasagna With Rich, Meaty Flavor, Chunks of Tomato, and Gooey Cheese, Without Ever Turning on the Oven by Cook's Illustrated Magazine

  • dried apricots
  • chicken breasts
  • chickpeas
  • cilantro
  • ground cinnamon
  • red onions
  • orange juice
  • Israeli couscous

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MidwesternerTT on August 24, 2016

    Fast, Easy and flavorful. Only needed 1/4 C. flour (not 1/2 C) for dredging chicken. I used 3 T. total oil for cooking. Equal parts additional oil mixed with OJ & spice as finishing/serving sauce added nothing for us - next time I will use melted butter/with the OJ as finishing sauce. I used larger Israeli CousCous, just simmered longer (10 min).

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