Chicken and Couscous with Chickpeas and Apricots

Name: Chicken and Couscous with Chickpeas and Apricots
Ingredients: 1/2 cup, unbleached all-purpose flour; 4 , boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed (see illustration below) and breasts trimmed of any yellow or white fat; , Salt and ground black pepper; 1/2 cup, olive oil; 1 , red onion, halved and sliced thin; 1 cup, couscous (see note); 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/2 teaspoon, ground cinnamon, plus 1 pinch (separated); 1 cup, orange juice; 1 (15-ounce) can, chickpeas, drained and rinsed; 1 cup, dried apricots, roughly chopped; 3/4 cup, low-sodium chicken broth; 1/4 cup, minced fresh cilantro leaves

Main Courses
Chicken
Grains

For a welcome change from more traditional chicken and rice, we wanted to pair perfectly sautéed chicken breasts with couscous flavored with a sweet fennel bulb, tangy orange juice, and cilantro.

SERVES 4

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