Ginger Pomegranate Chicken with Couscous
YaQutullah Ibraheem Muhammad, MS, RDN, LD
Preheat oven to 375°F. Sprinkle chicken pieces with salt and pepper.
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.
Add onion and garlic to Dutch oven and stir until softened.
Add cumin and garam masala and stir until fragrant, about 1 minute.
Stir in flour along with water. Add broth, apricots, lime zest, and ginger. Bring sauce ingredients to a boil.
Add chicken to sauce. Cover and bake until chicken is tender, about 45 to 50 minutes.
Serve chicken over couscous; pour sauce over chicken and sprinkle with pomegranate seeds.