Aromatic Saffron Chicken with Apricot-Pistachio Couscous

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 teaspoon saffron threads, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup fresh parsley, chopped
• Salt
• Black pepper

• 1 cup couscous
• 1 cup dried apricots, chopped
• 1 cup pistachios, chopped
• 1 cup boiling water
• 1 tablespoon olive oil
• Salt

Method

1. 01
   In a small bowl, combine the saffron threads with 2 tablespoons of warm water and let it steep for 10 minutes.
2. 02
   Season the chicken thighs with salt, pepper, cumin, coriander, and cinnamon.
3. 03
   Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and brown the other side for 3 minutes. Remove and set aside.
4. 04
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion is translucent, about 4 minutes.
5. 05
   Return the chicken to the skillet. Add the saffron water, chicken broth, and lemon juice. Bring to a simmer, cover, and cook for 25 minutes until the chicken is cooked through.
6. 06
   Meanwhile, prepare the couscous by placing it in a large bowl. Add the chopped apricots and pistachios.
7. 07
   Pour boiling water over the couscous, cover with a plate and let it sit for 5 minutes. Fluff with a fork, drizzle with olive oil, and season with salt.
8. 08
   Serve the chicken over the couscous, garnished with fresh parsley.