Apricot Chicken w/Couscous
I never tire of different chicken dishes.  It is such a versatile meat and inexpensive.  If you buy the Rosie or Rocky chickens they are a little more.  I buy them at Whole Foods.  Speaking of Whole Foods.  I will be teaching a Weeks Worth of Meals  on Saturday, Jauary 20th at Whole Foods, 10:00 to 1:00 pm.  You will receive a 35+ page handout and have a great lunch along with demos of various recipes.  I’ll show you how to plan and what you need to know to produce delicious food.  You can go to LearningExchange.com and sign up.
Back to the recipe.  This chicken is moist, delicious and very satisfying.  I served 2 drumsticks over a combination of 3 color couscous, sliced mushrooms, onions and a side of good old broccoli.  Which, by the way, delicious steamed al dente, sprinkled with kosher salt and a couple of sprays of I Can’t believe its Not Butter Spray.  Per serving: 2 chicken legs, 1/3 cup couscous is only 6 points.  It’s a slow baked dish that takes just 10 minutes to prep and get into the oven.  Yes the picture is of 2 drumsticks or 1 whole leg.
6 Servings
1 (15-ounce) can apricot halves in juice, drained
2 tablespoons orange juice
1 1/2 tablespoons hone
2 teaspoon chopped fresh rosemary
1 teaspoon grated orange zest
6(1/2 pound) whole chicken leggs, skinned
2 cups hot cooked couscous (saute some onion and mushrooms and add to the couscous)
Preheat the oven to 350 degrees.  Spray a 9x13 inch baking pan with nonstick spray.
Place the apricot halves and their juice, the orange juice, honey, rosemary, and orange zest in a food processor or blender. Pulse until smooth, scraping down the sides of the bowl as needed.
Place the chicken legs in the pan, arranging them to fit in one layer.  Spoon the apricot puree over the chicken, spreading it smooth.  Bake, uncovered, until an instant read thermometer inserted in a thigh registers 180 degrees and the glaze is golden.  Baste occasionally with the pan juices.  Bake approximately 1 hour and 10 minutes.  DO NOT OVER COOK. Serve over couscous and a side steamed broccoli.  This is a Weight Watcher recipe and it is delicious.
Apricot Chicken w/Couscous
Thursday, January 11, 2007