Ingredients
1chicken
¾tspsalt
¼tspfreshly ground pepper
2tbspolive oil
1mediumonion
2clovegarlic
2tspcumin seeds
1tspgaram masala
1½tspall purpose flour
1canchicken broth
½cupapricots,dried
1tbsplemon zest,grated
2tspfresh ginger,minced, peeled
1cupwhole wheat couscous
1cuppomegranate seeds
Preparation
Preheat oven to 375 degrees F. Sprinkle chicken pieces with salt and pepper. In a 5-quart Dutch oven, heat oil over medium-high heat.
Add chicken to Dutch oven in batches and cook until golden brown, about 5 minutes per side. Transfer chicken pieces to a plate. Add onion and garlic to Dutch oven and cook, stirring frequently, until softened.
Add cumin and garam masala and cook, stirring, until fragrant, about 1 minute; stir in flour, then half cup water, chicken broth, apricots, lemon zest, and ginger. Bring sauce to a boil, stirring; return chicken to Dutch oven.
Cover and bake for about 40 minutes, until chicken is cooked through and tender. Serve chicken over couscous; spoon sauce over and sprinkle with pomegranate seeds.
