Sumac-Spiced Chicken with Apricot and Almond Couscous is a vibrant and flavorful dish that brings together the tangy notes of Middle Eastern sumac with the sweet, nutty flavors of apricots and almonds. This dish captures the essence of Mediterranean cuisine, known for its aromatic spices and balanced taste profiles. The chicken is marinated in sumac, giving it a unique, lemony flavor that pairs beautifully with the soft, fluffy couscous. Apricots add a hint of sweetness, while almonds provide a satisfying crunch. Perfect for a family dinner or a special gathering, this dish is beloved for its combination of textures and flavors, offering a delightful culinary experience that is both comforting and exotic.
Sumac-Spiced Chicken with Apricot and Almond Couscous
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Sumac – 2 Tbsp
- Apricot – 1 Cup
- Almond – 0.5 Cup
- Couscous – 1 Cup
- Olive oil – 3 Tbsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Chicken Broth – 1 Cup
- Lemon – 1 Piece
Nutrition
Per Serving
450 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
500 Mg
Sodium
35 Grams
Carbohydrates
5 Grams
Dietary Fiber
30 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Preheat your oven to 200°C (390°F). Prepare the chicken by cutting it into pieces and seasoning with sumac, salt, and black pepper.
Step 2
Heat 2 tablespoons of olive oil in a pan over medium heat.
Step 3
Sear the chicken pieces until golden brown, about 5 minutes per side.
Step 4
Transfer the chicken to a baking dish and place it in the oven. Bake for 20-25 minutes until fully cooked.
Step 5
Meanwhile, in a pot, bring the chicken broth to a boil. Stir in the couscous and remove from heat. Cover and let it sit for 5 minutes.
Step 6
Fluff the couscous with a fork and stir in chopped apricots and almonds. Drizzle with remaining olive oil and lemon juice.
Step 7
Serve the baked sumac-spiced chicken over the apricot and almond couscous, garnishing with lemon slices.
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