INGREDIENTS

  • 4 chicken thighs, bone in with skin

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 tsp garlic powder

  • 1/4 cup chicken stock

  • 1/2 cup dry Marsala wine

  • 1 tbsp honey

  • 2 large apricots chopped

  • 1/4 cup thinly sliced fresh basil

  • Israeli (Pearl) Couscous

INSTRUCTIONS

  1. Preheat oven to 375°F.

  2. Combine chicken stock, Marsala and honey in a small mixing bowl. Pit and dice fresh apricots. Set aside.

  3. Coat baking dish with cooking spray or a little oil. Sprinkle both sides of chicken with salt, pepper and garlic powder. Arrange chicken, skin side up on a baking dish. Add chopped apricots around chicken and pour stock mixture over all.

  4. Bake for 30 minutes. Baste chicken with sauce and bake another 20 minutes until skin is crispy and apricots roasted. Chicken will be done when thermometer inserted near bone reads 165°F (See Note 1).

  5. While chicken is baking make the couscous, following the package directions.

  6. Serve chicken thighs with apricots, pan juices and basil (See Note 2) over Israeli Couscous.

Notes:

  1. 4 (4 oz.) chicken thighs with bone in and skin on should bake at 375°F and be done in under 60 minutes, depending on size of chicken. Using bone in with skin allows for more flavor as it bakes and the skin's natural fats baste and keep the chicken moist. If using boneless and skinless, bake for 20-25 minutes.

  2. For something different, remove the skins and bones and shred the chicken. Pour the sauce and apricots from the baking dish in a small saucepan over medium heat to reduce and thicken. This breaks down the apricots more and is great poured over the shredded chicken and barley. Mix and enjoy.

| Adapted form Kevin is Cooking