Seared Chicken & Couscous with Tomato Chutney-Glazed Apple

Seared Chicken & Couscous

with Tomato Chutney-Glazed Apple

25 MIN
4 Servings
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From the Test Kitchen

Rich winter flavors are the star of this dish, thanks to fluffy couscous laden with roasted brussels sprouts and tart currants. It’s all topped with chicken cooked alongside a duo of spiced tomato chutney and sweet apple, then finished with a dollop of creamy cucumber yogurt.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Seared Chicken & Couscous with Tomato Chutney-Glazed Apple
Title
time-saving
tips & techniques
Couscous
How To: Properly Salt Cooking Water
Apple
Brussels Sprouts
Butter
How to Cook Your Grains "Pasta" Style
Apple Cider Vinegar
Dried Currants
Honey
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the brussels sprouts:
1 Prepare & roast the brussels sprouts:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stem end of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Prepare the apple & make the dressing:
2 Prepare the apple & make the dressing:

While the brussels sprouts roast, core and medium dice the apple. In a bowl, combine the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper. 

Cook the chicken & glaze the apple:
3 Cook the chicken & glaze the apple:

While the brussels sprouts continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a bowl, combine the tomato chutney and 1/4 cup of water. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes on the first side, or until browned. Flip and add the diced apple and tomato chutney mixture (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until the apple is softened and the chicken is cooked through. Turn off the heat. Leaving the apple and sauce in the pan, transfer the cooked chicken to a plate. Add the butter to the pan and stir until melted and combined.  

Cook the couscous:
4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous, currants, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork; cover to keep warm.

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the roasted brussels sprouts and dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and glazed apple. Top the chicken with the tzatziki. Enjoy!  

Tips from Home Chefs

Seared Chicken & Couscous

Prepare & roast the brussels sprouts:
1 Prepare & roast the brussels sprouts:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stem end of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

2 Prepare the apple & make the dressing:

While the brussels sprouts roast, core and medium dice the apple. In a bowl, combine the vinegar, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper. 

Prepare the apple & make the dressing:
Cook the chicken & glaze the apple:
3 Cook the chicken & glaze the apple:

While the brussels sprouts continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a bowl, combine the tomato chutney and 1/4 cup of water. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes on the first side, or until browned. Flip and add the diced apple and tomato chutney mixture (carefully, as the liquid may splatter). Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until the apple is softened and the chicken is cooked through. Turn off the heat. Leaving the apple and sauce in the pan, transfer the cooked chicken to a plate. Add the butter to the pan and stir until melted and combined.  

4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous, currants, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork; cover to keep warm.

Cook the couscous:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the roasted brussels sprouts and dressing; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked chicken and glazed apple. Top the chicken with the tzatziki. Enjoy!  

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