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Apricot Thyme Chicken and Chickpeas is a good recipe. The Chicken has a crispy skin and good flavor. I am not sure if you need the Couscous because of the Chickpeas give bulk to the dish, however the sauce was delicious over the Couscous. So in retrospect it makes sense. I have an affinity for recipes that aren't desserts but use baked fruit, so on the count alone this dish is a winner, add in the crispy skin and it deserves to be made again. Hits all of my checklists for a repeat.
We finished the dinner with Strawberries in Balsamic Vinegar. A great way to serve the red fruit. I didn't get a picture, but the simple recipe is worth making when Strawberries are fresh in the market.
Strawberries with Balsamic Vinegar
FOOD.COM
"I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one..."
INGREDIENTS
1 pint ripe strawberry
2 tablespoons sugar
2 tablespoons balsamic vinegar
DIRECTIONS
1. Hull the strawberries and cut them into quarters lengthwise.
2. Place in a bowl and toss with the vinegar and sugar.
3. Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
4. Toss again before serving.
5. (I like a little more vinegar sprinkled on before serving but do this to your own taste.
6. I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.
Apricot Thyme Chicken and Chickpeas
New York Times
Inspired by the sweet-and-savory balance found in Moroccan tagines, this vibrant sheet-pan dinner delivers bold, layered flavor with minimal effort. At the heart of the dish is a glossy marinade built around apricot jam, which adds a gentle fruitiness and helps keep the chicken tender and juicy as it roasts. The jam is mixed with garlic, thyme, soy sauce and warm spices like turmeric and ginger, creating a rich sauce that flavors both the chicken and the vegetables. As the chicken cooks, a bed of onions and chickpeas soaks up its juices, becoming soft and caramelized. Green olives, added toward the end, bring a brininess that adds contrast. Serve with your choice of sides, such as couscous, rice or flatbread.
INGREDIENTS
Yield:4 to 6 servings
2 ½ to 3 pounds bone-in, skin-on chicken thighs (about 7 chicken thighs)
Fine sea salt
½ cup vegetable or chicken stock
6 tablespoons apricot jam
2 tablespoons olive oil
1 ½ tablespoons soy sauce
2 tablespoons chopped thyme, plus more for garnish if desired
3 garlic cloves, minced or pressed
1 ½ teaspoons ground turmeric
1 ½ teaspoons ground ginger
2 large onions, thinly sliced
1 (15-ounce) can chickpeas, rinsed
½ cup pitted green olives (such as Castelvetrano)
Couscous, rice or flatbread, for serving
PREPARATION
1. Heat the oven to 400 degrees. Add the chicken thighs to a large bowl and season them on both sides with ¾ teaspoon salt.
2. Make the marinade: In a medium bowl, combine the vegetable stock, apricot jam, olive oil, soy sauce, thyme, garlic, turmeric, ginger and ¾ teaspoon salt. Pour about half of the marinade over the chicken and turn to coat.
3. On a sheet pan, combine the onions, chickpeas and remaining marinade and toss to coat. Arrange the onions and chickpeas in a single layer and place the chicken on top, skin side up. Roast for 30 minutes, until the chicken starts to brown.
4. Remove the pan from the oven, scatter the olives around the chicken and roast for 10 to 15 minutes more, until the chicken is cooked through and golden, and the onions are soft and caramelized.
5. Garnish with thyme if desired and serve immediately.
New York Times
Inspired by the sweet-and-savory balance found in Moroccan tagines, this vibrant sheet-pan dinner delivers bold, layered flavor with minimal effort. At the heart of the dish is a glossy marinade built around apricot jam, which adds a gentle fruitiness and helps keep the chicken tender and juicy as it roasts. The jam is mixed with garlic, thyme, soy sauce and warm spices like turmeric and ginger, creating a rich sauce that flavors both the chicken and the vegetables. As the chicken cooks, a bed of onions and chickpeas soaks up its juices, becoming soft and caramelized. Green olives, added toward the end, bring a brininess that adds contrast. Serve with your choice of sides, such as couscous, rice or flatbread.
INGREDIENTS
Yield:4 to 6 servings
2 ½ to 3 pounds bone-in, skin-on chicken thighs (about 7 chicken thighs)
Fine sea salt
½ cup vegetable or chicken stock
6 tablespoons apricot jam
2 tablespoons olive oil
1 ½ tablespoons soy sauce
2 tablespoons chopped thyme, plus more for garnish if desired
3 garlic cloves, minced or pressed
1 ½ teaspoons ground turmeric
1 ½ teaspoons ground ginger
2 large onions, thinly sliced
1 (15-ounce) can chickpeas, rinsed
½ cup pitted green olives (such as Castelvetrano)
Couscous, rice or flatbread, for serving
PREPARATION
1. Heat the oven to 400 degrees. Add the chicken thighs to a large bowl and season them on both sides with ¾ teaspoon salt.
2. Make the marinade: In a medium bowl, combine the vegetable stock, apricot jam, olive oil, soy sauce, thyme, garlic, turmeric, ginger and ¾ teaspoon salt. Pour about half of the marinade over the chicken and turn to coat.
3. On a sheet pan, combine the onions, chickpeas and remaining marinade and toss to coat. Arrange the onions and chickpeas in a single layer and place the chicken on top, skin side up. Roast for 30 minutes, until the chicken starts to brown.
4. Remove the pan from the oven, scatter the olives around the chicken and roast for 10 to 15 minutes more, until the chicken is cooked through and golden, and the onions are soft and caramelized.
5. Garnish with thyme if desired and serve immediately.
