Seared Chicken Thighs & Couscous with Tomato Chutney-Glazed Apple

Seared Chicken Thighs & Couscous

with Tomato Chutney-Glazed Apple

25 MIN
4 Servings
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From the Test Kitchen

Rich fall flavors are the star of this dish, thanks to fluffy couscous laden with roasted brussels sprouts and tart currants—all topped with chicken cooked alongside a duo of spiced tomato chutney and sweet apple.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Seared Chicken Thighs & Couscous with Tomato Chutney-Glazed Apple
Title
  • 24 oz Boneless, Skinless Chicken Thighs
  • 1 cup Yellow Couscous
  • 1 Apple
  • ½ lb Brussels Sprouts
  • 2 Tbsps Savory Tomato Chutney
  • 2 Tbsps Butter
  • 1 Tbsp Apple Cider Vinegar
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 Tbsps Dried Currants
  • 4 tsps Honey
time-saving
tips & techniques
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; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with 2 teaspoons of 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

Meanwhile, 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

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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip the chicken and add the diced apple and tomato chutney mixture (carefully, as the liquid may splatter). Loosely cover the pan with foil and 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 glazed apple in the pan, transfer the cooked chicken to a plate. Add the butter to the pan and stir until melted and combined. 

*An instant-read thermometer should register 165°F.

Cook the couscous
4 Cook the couscous

Meanwhile, in a medium pot, combine the couscous,  currants, and 1 cup of water. Stir to combine. 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, glazed apple, and tzatziki. Enjoy!  

Tips from Home Chefs

Seared Chicken Thighs & 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; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise, then thinly slice crosswise. Transfer to the sheet pan. Drizzle with 2 teaspoons of 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

Meanwhile, 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

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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip the chicken and add the diced apple and tomato chutney mixture (carefully, as the liquid may splatter). Loosely cover the pan with foil and 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 glazed apple in the pan, transfer the cooked chicken to a plate. Add the butter to the pan and stir until melted and combined. 

*An instant-read thermometer should register 165°F.

4 Cook the couscous

Meanwhile, in a medium pot, combine the couscous,  currants, and 1 cup of water. Stir to combine. 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, glazed apple, and tzatziki. Enjoy!  

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