Braised Chicken with Apricots Green Olives and Herbed Couscous
Ingredients
- ¼ cup canola oil
- ½ cup all-purpose flour
- 4 pounds bone-in, skin-on chicken thighs (about 12)
- Kosher salt and freshly ground pepper
- 2 carrots, peeled and cut into ½-inch pieces
- 1 medium white onion, roughly chopped
- 3 celery stalks, roughly chopped
- 1½ cups pitted green olives
- 1 cup dried apricots
- 1 teaspoon ground cinnamon
- 3 cups chicken stock, preferably homemade
- 1 cup fresh orange juice
- 1 cup couscous
- 6 scallions, white and light-green parts only, thinly sliced
- 1 cup fresh cilantro leaves, coarsely chopped
- 2 tablespoons coarsely chopped mint leaves
- 3 tablespoons unsalted butter
Instructions
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