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Ingredientes
- 1 tsp ground cumin
- 3/4 tsp pumpkin pie spice
- salt and pepper
- 4 (12-oz) bone-in split chicken breasts, trimmed and halved crosswise
- 1 Tbsp vegetable oil
- 1 1/2 cups low-sodium chicken broth
- 1 (15-oz) can chickpeas, rinsed
- 1 cup couscous
- 1/2 cup dried apricots, chopped into 1/4-inch pieces
- 1/3 cup green olives stuffed with pimento, sliced, plus 1 Tbsp olive brine
Direcciones
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- Combine cumin pumpkin pie spice, 1/2 tsp salt, and 1/4 tsp pepper in bowl.
- Pat chicken dry with paper towels and rub with spice mixture.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until browned, about 5 minutes. Arrange chicken, skin side up, in 13 by 9-inch baking dish and roast until meat registers 160 degrees, about 20 minutes.
- Meanwhile, bring broth to boil in now-empty skillet. Stir in chickpeas, couscous, apricots, olives, and olive brine. Cover and remove from heat. Let stand for 5 mintues. Season with salt and pepper to taste. Serve with chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 65 | 18% |
| Total Fat 7.42g | 9% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 541mg | 23% |
| Potassium 406mg | 12% |
| Total Carbs 62.89g | 17% |
| Dietary Fiber 7.9g | 26% |
| Sugars 1.88g | 1% |
| Protein 13.37g | 21% |
