Savory Shredded Chicken with Spiced Apricot Glaze and Herbed Couscous
This unique shredded chicken recipe features a delightful spiced apricot glaze that balances sweetness and savory notes, served over fluffy herbed couscous for a restaurant-quality presentation. Perfect for impressing guests or enjoying a special family dinner!
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Begin 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 Dijon mustard, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika to create the glaze.
Place 2 pounds of boneless, skinless chicken thighs in a baking dish and pour the apricot 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, allowing the glaze to caramelize slightly.
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, letting it sit for 5 minutes. Fluff the couscous with a fork and mix in 1/4 cup of chopped fresh parsley, 1 tablespoon of lemon juice, and salt and pepper to taste.
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 on top for added flavor.
Garnish with additional parsley and lemon wedges for a fresh touch.
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