Apricot/Almond Chicken over Couscous

8 Chicken Thighs, boneless, skinless seasoned with salt and pepper
Olive Oil, 2 tbsp
Onions, raw, 1 medium sliced
Apricot Preserves, 1 whole jar
Garlic, 6 cloves chopped
Kalamata, Green Olives, pitted, handful roughly chopped
*Sun Maid Golden Raisins 1/2 cup
Almonds, .5 cup, slivered
Scallions, raw, 1 cup, chopped
Whole wheat Couscous, 3 cup, dry
Chicken stock, 5 cups
White Wine, 1 cup
Curry powder, 1 tbsp
Orange Juice, 1 cup

In a large non-stick skillet on med-high, add olive oil. When very hot, add the seasoned chicken thighs. Let brown for about 5 minutes before turning. Turn over when browned, then add the onions and garlic. Let cook for a few minutes until underside of chicken is browned. Add the raisins, olives, apricot preserves, and orange juice. Let simmer until sauce is reduced. About 20-30 minutes. While that is simmering, prepare couscous. Bring chicken stock and wine up to a boil. Turn off heat, then add couscous, curry powder, and salt and pepper to taste. Stir in, then cover and let stand for 5 minutes. On a large serving plate put down the couscous fluffed with a fork. Pour over the chicken and sauce. Top with scallions and almonds. So beautiful and healthy!
Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user ANDIRAINE.