Savory Shredded Chicken with Spiced Apricot-Chili Glaze and Herbed Couscous

This unique shredded chicken recipe features a delightful spiced apricot-chili glaze that balances sweetness and heat, served over fluffy herbed couscous for a restaurant-quality presentation. Perfect for impressing guests or enjoying a cozy dinner at home!
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Begin by preheating your oven to 375°F (190°C).
In a medium bowl, combine 1 cup of apricot preserves, 2 tablespoons of soy sauce, 1 tablespoon of chili paste, and 1 teaspoon of ground ginger to create the glaze.
Place 2 pounds of boneless, skinless chicken thighs in a baking dish and pour the glaze over the chicken, ensuring it is well coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the herbed couscous by bringing 1 1/2 cups of chicken broth to a boil in a saucepan.
Once boiling, stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork and stir in 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and the juice of 1 lemon.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before shredding it with two forks.
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Serve the shredded chicken over a bed of herbed couscous, drizzling any remaining glaze on top for added flavor.
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Garnish with additional fresh herbs and lemon wedges for a beautiful presentation.
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