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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Start by preheating your oven to 375°F. In a medium bowl, combine 1 cup of apricot preserves, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder 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 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.
While the chicken is baking, prepare the herbed couscous by bringing 1 1/2 cups of chicken broth to a boil in a saucepan.
Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and the zest 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.
Serve the shredded chicken over a bed of herbed couscous, drizzling any remaining glaze from the baking dish on top for added flavor.
Garnish with additional parsley and lemon wedges for a fresh presentation.
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