Chicken with Apricots, Olives and Couscous is an easy dinner recipe that cooks together in one pot. Chicken thighs seasoned with cinnamon and cumin along with bursts of apricot sweetness and briny olives all give this skillet dinner a Moroccan flavor that will transport you to a faraway place with every forkful.
Heat oil over medium-high heat in large non-stick skillet with deep sides.
Season chicken with ½ tsp. cinnamon, ¼ tsp. cumin and ¼ tsp. kosher salt and cook over
medium-high until browned, 8-10 minutes, turning once.
Add onion, apricots, olives, garlic and remaining ¾ tsp. cinnamon, ½ tsp. cumin and
¼ tsp. kosher salt and cook until tender-crisp, about 4 minutes.
Add broth and pearl couscous and bring to a boil.
Reduce heat to low. Cover and cook until chicken is cooked through* and couscous is
tender, 10-12 minutes.
Remove from heat and let stand 3 minutes.
Top with cilantro.
*Chicken should be cooked to 165F when checked with a meat thermometer and juices should run clear.