Apricot-Glazed Chicken

🥘 Ingredients

• apricot jam
  4 tbsp
• butter
  4 tsp
• carrots
  8 unit
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• couscous
  1 c
• garlic herb butter
  4 tbsp
• lemon
  2 unit
• olive oil
  2 tbsp
• paper towels
• pepper
• salt
• shallot
  1 unit
• vegetable oil
  4 tbsp

🍳 Cookware

• baking sheet
• small pot
• large pan
• baking sheet
• large pan

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. Trim and peel carrots ; cut into 2-inch pieces. Halve, peel, and thinly slice shallot . Mince a few slices until you have 3 TBSP. Zest lemon until you have ½ TBSP (1 TBSP for 4 servings); quarter lemon.

   carrots: 8 unit, shallot: 1 unit, lemon: 2 unit
2. 

   2

   Toss carrots on a baking sheet with a large drizzle of olive oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   olive oil: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, melt butter (1 TBSP plain butter, 2 TBSP for 4 servings) in a small pot (lidded) over medium-high heat. Add minced shallot and cook until softened, ⏱️ 1 minutes . Add ¾ cup water (1¼ cups for 4 servings), half the chicken stock concentrate , and a pinch of salt; bring to a boil. Once boiling, stir in couscous . Cover and turn off heat.

   butter: 4 tsp, chicken stock concentrate: 2 unit, couscous: 1 c
4. 

   4

   Pat chicken breasts dry with paper towels ; season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over high heat. Add chicken and cook until browned, ⏱️ 2 minutes to ⏱️ 4 minutes per side. Transfer chicken to a second baking sheet . Roast on middle rack until chicken is cooked through, ⏱️ 5 minutes to ⏱️ 10 minutes . Let rest at least ⏱️ 3 minutes before serving.

   chicken breasts: 24 oz, paper towels, vegetable oil: 4 tbsp
5. 

   5

   Wipe out large pan used to cook chicken. Heat butter (1 TBSP plain butter, 2 TBSP for 4 servings) and a drizzle of olive oil in pan over medium-high heat. Add sliced shallot and cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in apricot jam , ¼ cup water (½ cup for 4 servings), and remaining stock concentrate; cook until thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Squeeze in juice from half the lemon. Turn off heat; stir in half the garlic herb butter and any resting juices from chicken. Season with salt and pepper.

   apricot jam: 4 tbsp, garlic herb butter: 4 tbsp
6. 

   6

   Fluff couscous with a fork; stir in remaining garlic herb butter until melted. Season with salt and pepper. Toss carrots with lemon zest and lemon juice (to taste). Divide couscous, carrots, and chicken between plates. Spoon sauce over chicken.