Sosatie-Spiced Chicken with Apricot and Pearl Couscous

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into 1-inch pieces and toss them with 1.5 tablespoons of Sosatie spice blend, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat, then brown the seasoned chicken in batches for 3-4 minutes per side until lightly golden, removing it to a plate.

3. 3

   Add 1 chopped large onion to the same pot and sauté for 5 minutes until softened, then stir in 3 minced cloves of garlic and 1 inch of grated ginger, cooking for 1 minute more until fragrant.

4. 4

   Return the chicken to the pot, add 100 grams of chopped dried apricots, the remaining 0.5 tablespoon of Sosatie spice blend, 1 tablespoon of white wine vinegar, and 1 tablespoon of brown sugar, stirring well to combine for 1 minute.

5. 5

   Pour in 3 cups of chicken broth and bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

6. 6

   Stir in 1.5 cups of pearl couscous, ensuring it is submerged in the liquid, cover the pot again, and continue cooking for 10-12 minutes or until the couscous is tender and the liquid has been absorbed.

7. 7

   Remove the pot from the heat, let it rest, covered, for 5 minutes, then fluff the couscous and chicken mixture gently with a fork and stir in 0.25 cup of fresh chopped cilantro before serving.