Chicken · ALWAYS FREE
Apricot chicken with carrot couscous
Boneless chicken thighs simmer in a glossy apricot-lemon sauce over couscous with tender carrot and parsley.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Warm 0.529 oz oil in a wide lidded skillet over medium heat. Season chicken with 0.0705 oz salt and pepper. Brown for 3-4 minutes per side; it will finish cooking in the sauce. Wash hands and utensils after handling raw chicken.
- Lower heat, add garlic and cumin and stir for 30 seconds. Mix jam, lemon juice and 3.53 oz water and pour around the chicken. Cover and simmer gently for 15-20 minutes, turning once, until every thigh reaches 165°F (74°C) at its thickest point.
- Meanwhile combine carrot, remaining 11.99 oz water, remaining 0.353 oz oil and remaining 0.0705 oz salt in a saucepan. Bring to a simmer, cover and cook 6-8 minutes until carrot is tender. Stir in couscous, cover, remove from heat and leave 5-7 minutes until liquid is absorbed. Fluff with a fork and fold in parsley.
- If the chicken sauce is loose, transfer fully cooked chicken to a clean plate and simmer sauce uncovered for 2-4 minutes, stirring, then return chicken and juices. Divide chicken, sauce and carrot couscous evenly into four portions.
- Refrigerate leftovers in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C). Check jam, couscous and seasonings for milk additions when following the dairy-free tag. Couscous contains wheat; this dish is not gluten-free.
Estimated nutrition
Per serving · 1 of 4- Calories
- 525 kcal
- Protein
- 39.1 g
- Total carbohydrate
- 60.6 g
- Total fat
- 13.6 g
- Total sugars
- 13.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Couscous is measured dry before hydration, not as cooked grain. Regular apricot preserves match the primary profile; reduced-sugar spreads change nutrition. All sauce, parsley and carrot couscous are included and divided into four equal portions.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Dairy-Free: Complete ingredient review of Apricot chicken with carrot couscous: raw boneless skinless chicken thighs; peeled carrot; dry plain quick-cooking wheat couscous; regular apricot jam or preserves; water; lemon juice; olive oil; peeled garlic; ground cumin; flat-leaf parsley; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 640 g of the weighed raw edible protein ingredient supplies 31.46 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
