We know we shouldn't choose favorites, but the straight-sided skillet is probably our favorite pan. There are just so many ways to use it. Today, we're making chicken with pearled couscous, apricots, and capers. All of the ingredients in this slightly exotic and fragrant meal cook in the same pan -- meaning you'll get big flavors with very little to clean up! The final dish is as gorgeous as it is hearty, making it a perfect midweek family meal.
Chicken with Apricots and Capers
Coarse salt and pepper
3 bone-in, skin-on chicken breast halves, cut in half (3 pounds)
1 small yellow onion, chopped
1 1/2 cups Israeli couscous
1/2 cup sliced dried apricots
1/4 cup capers
2 1/2 cups chicken broth
Fresh cilantro, for serving
2. Add onion and saute until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro.
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