Category : Winter Pairings
Salt and pepper
2 tablespoons vegetable oil
4 bone-in split chicken breasts, trimmed and halved crosswise or 8 chicken thighs
1 teaspoon ground cumin
3/4 teaspoon pumpkin pie spice
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel seed
1/2 teaspoon Salt and pepper
3/4 cup onion, diced
1 1/2 cups low-sodium chicken broth
1/2 cup dried apricots, chopped into 1/4-inch pieces
2 tablespoons lemon zest
1 (15-ounce) can chickpeas, rinsed
2 cups couscous, prepared per directions
1/2 cup flat leaf parsley finely chopped
1. Adjust oven rack to lowest position and heat oven to 450 degrees.
2. Pat chicken dry with paper towels Heat oil in 12-inch oven proof skillet over medium-high until just smoking. Lightly season chicken with salt and pepper. Cook chicken, skin side down, until browned, about 5 minutes.
3. While chicken is browning, make spice mixture: Combine cumin, pumpkin pie spice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl and set aside
4. Remove browned chicken from pan, season chicken on both sides with 1 teaspoon of the spice mixture and reserve. Drain all but 2 tablespoons of fat from pan.
5. Add in onions and cook until translucent. Add garlic and spice remaining spice mixture to pan. Sautée until spices become fragrant then add wine. Stir in wine and reduce by half. Add chicken broth, apricots, chickpeas and lemon zest. Stir to combine.
6. Add reserved chicken back to skillet and arrange skin side up, and braise uncovered until meat registers 160 degrees, about 20 -30minutes.
7. Serve atop prepared couscous and garnish with fresh parsley.
Queen’s Pinot Gris