8 chicken thighs, bone in, skin on
Salt and freshly ground pepper
2 ½ C low sodium chicken broth
¾ C B & R Farms California Dried Apricots
¾ C pitted prunes
1 1” piece orange peel
2 T vegetable oil
1 large onion, finely chopped
2 t tomato paste
1 (10 oz) box plain instant couscous
Preheat the oven to 350F. Season the chicken with salt & pepper. In a medium saucepan, bring chicken broth to a boil with apricots, prunes and orange peel. Reduce the heat & simmer, uncovered, for 15 min. Meanwhile, in a Dutch oven, heat the oil over medium-high heat and brown the chicken in 2 batches, skin side down. After about 5 min., turn the pieces over and brown the other side, about 2 min. Remove chicken to a plate. Pour off all but about 2 T fat, add the onion & garlic & sauté over medium heat until slightly softened, about 2 minutes. Stir in the tomato paste cooking for 1 min.longer. Stir in the fruit-& broth mixture, scraping the loosen any brown bits that have stuck to the bottom of the Dutch oven.
Transfer chicken & juices to the broth. Return to a simmer, then bake uncovered, for 25 min. About 10 minutes before the chicken is ready, prepare the couscous according to the package instructions. Spoon the stew over the couscous and serve. 4 servings.