Dinner

Brick Chicken with Apricot Couscous

Name: Brick Chicken with Apricot Couscous
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6 servings
Ingredients: 1 teaspoon cayenne; 1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you); 1 1/2 cups chicken stock, warm; 2 cinnamon sticks; 2 tablespoons whole coriander; 1 cup couscous; 2 tablespoons cumin seed; 1/4 cup dried apricots, coarsely chopped; 1/2 bunch chopped fresh cilantro leaves; 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish; 1/4 cup fresh mint leaves, roughly chopped; 1/2 bunch fresh mint leaves; 2 green onions, green parts only; 2 tablespoons honey; 1 lemon, juiced; 1 teaspoon kosher salt; Kosher salt and freshly ground black pepper; 1/2 teaspoon lemon zest; 1/4 cup olive oil; Extra-virgin olive oil; 1 1/2 cups plain yogurt; 1 small red onion, small dice; Salt and pepper; 2 scallions green parts only; 1 teaspoon sweet paprika; 1/4 cup whole almonds toasted, coarsely chopped

16 September 2026

Not yet ratedRate Recipe

Total Time315 Mins

Serves6

Per Serving$2.61

You can never have too many main course recipes, so give Brick Chicken with Apricot Couscous a try. One portion of this dish contains about 30g of protein, 46g of fat, and a total of 699 calories. For $2.61 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6.

Lunch Onions Chicken Almond Apricots

Method:

1
Watch how to make this recipe.
2
Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine.
3
Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
4
Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage.
5
Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
6
Preheat oven to 375 degrees F.
7
Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through.
8
Serve with Mint Yogurt Dressing and Apricot Couscous.
9
While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
10
In a medium saucepan add a 2 count of extra-virgin olive oil.
11
Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant.
12
Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover.
13
Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
14
Serve family-style on a large platter and garnish with fresh cilantro.