Name: Glazed Chicken Breasts with Currant-Pistachio Couscous
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons apricot preserves; 1 tablespoon harissa; 5 tablespoons extra-virgin olive oil, divided; 1/4 cup dried currants; 1 teaspoon grated lemon zest plus 2 tablespoons juice; 1 garlic clove, minced; 1 1/2 teaspoons table salt, divided; 1/2 teaspoon pepper, divided; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 1 1/2 cups water; 1 1/4 cups couscous; 1/2 cup shelled pistachios, toasted and chopped

Why This Recipe Works

Dividing the harissa-apricot mixture into two separate bowls was the move that made this dish sing. We brushed one portion onto the seared chicken as a finishing glaze, where the apricot preserves melted over the warm meat and the harissa added a smoky, floral heat. We stirred the other portion into the couscous along with currants, lemon, and garlic, so the spice paste threaded through the entire meal rather than sitting only on top. Cooking the couscous in the same skillet we used for the chicken captured every bit of the fond and seasoned oil left behind, giving the grains a savory depth that plain water couldn’t provide. Toasted pistachios stirred in at the end added a buttery crunch that balanced the chewy currants and made the couscous substantial enough to anchor the whole plate.

Before You Begin

Harissa, a North African chile paste, is sold in tubes, jars, or cans. Sprinkle with torn fresh mint leaves before serving.

Instructions

Combine apricot preserves, harissa, and 1 tablespoon oil in bowl. Transfer 1 tablespoon harissa mixture to second bowl and stir in currants, lemon zest and juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons oil.

Pat chicken dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to cutting board, brush all over with harissa-apricot mixture (without currants), and tent with foil.

Bring water to boil in now-empty skillet over high heat. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in pistachios and harissa-currant mixture. Slice chicken ½ inch thick and serve over couscous.