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.)

View Full Nutrition

fresh

ingredients

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

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.

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.

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!