The simplicity of this recipe appeals to me, I haven’t tried it yet but I’ve wanted to ever since reading about in in Real Simple magazine. Included is a side dish, also from Real Simple. Bonus: prepare the side dish and some veggies while the chicken cooks! Maybe some green beans and carrots.
Chicken with Tangy Apricot Glaze
2 (4-pound) packages chicken pieces, skinned
1 (8-ounce) bottle Russian or spicy sweet French dressing
1 (1-ounce) envelope dry onion soup mix
1 (13-ounce) jar apricot preserves
Place chicken pieces in a lightly greased large roasting pan.
Combine dressing, soup mix, and preserves; spread over chicken.
Bake at 300° for 2 hours or until done.
Couscous with Apricot Vinaigrette
1 10-ounce box couscous
1/4 cup apricot jam or preserves
2 tbps white wine vinegar
3 tbps olive oil
1 tsp salt
1/4 tsp black pepper
3 scallions (white and green parts), chopped
1/4 cup (1 ounce) roasted almonds, chopped
Place the couscous in a serving bowl. Add 1 1/2 cups boiling water and stir. Cover tightly and let stand for 10 minutes.
Meanwhile, heat the jam in a small saucepan over medium heat or in a microwave on low until bubbling, 30 to 60 seconds. Remove from heat. Immediately add the vinegar, then the oil, and mix until combined. Season with the salt and pepper; set aside.
Fluff the couscous with a fork and stir in the scallions and almonds. Add the vinaigrette and toss. Serve warm.
Tip: You can also drizzle the vinaigrette over rice or quinoa instead of couscous.
