Servings: 8


  • 8 skinless chicken pieces (thigh/leg quarters or breasts)
  • ½ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil
  • 1 medium Vidalia onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon all-purpose wheat flour
  • ½ cup water
  • 1 can vegetable or halal chicken broth
  • ½ cup dried apricots, halved
  • 1 tablespoon grated lime zest
  • 1 teaspoon ground ginger
  • 1 cup couscous, cooked according to package directions
  • 1 cup pomegranate seeds

Step 1

Preheat oven to 375°F. Sprinkle chicken pieces with salt and pepper.

Step 2

In a 5.5 quart Dutch oven, heat olive oil over medium heat. Add chicken to Dutch oven in two batches and cook until golden brown, about 6 minutes per side. Remove chicken and place onto plate.

Step 3

Add onion and garlic to Dutch oven and stir until softened.

Step 4

Add cumin and garam masala and stir until fragrant, about 1 minute.

Step 5

Stir in flour along with water. Add broth, apricots, lime zest, and ginger. Bring sauce ingredients to a boil.

Step 6

Add chicken to sauce. Cover and bake until chicken is tender, about 45 to 50 minutes.

Step 7

Serve chicken over couscous; pour sauce over chicken and sprinkle with pomegranate seeds.