We blinked and it's fall. And while we're reluctant to admit that we're slightly looking forward to crisp temperatures, we're happy to acknowledge the part of fall that we absolutely adore: the return of comfort food. Because as the weather cools off, our ovens heat up and we couldn't be happier to embrace the new season.
Today's recipe for chicken with apricots and capers is a cozy dish that's rich with sweet and tangy flavors. Crisp-skinned, bone-in chicken breasts cook directly on top of pearled couscous, making this a one-pot meal that uses both your stove and your oven. Created for our October issue, we opted for California apricots, but Turkish ones would be just as delicious. Garnish with cilantro before serving this simple but elegant meal.
Ready to shop? Here's what you'll need to get this dinner on the table:
- 1 tablespoon olive oil
- 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