Brick Chicken with Apricot Couscous (Tyler Florence) Recipe

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Brick Chicken with Apricot Couscous (Tyler Florence)
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Ingredients
31
Count
Nutrition
594
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. 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. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
  2. Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
  3. Preheat oven to 375 degrees F.
  4. 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. Serve with Mint Yogurt Dressing and Apricot Couscous.
  5. Mint Yogurt Dressing:
  6. 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.
  7. Apricot Couscous:
  8. In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. 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.
  9. Serve family-style on a large platter and garnish with fresh cilantro.
  10. Yield: 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 594.44 Kcal (2489 kJ)
Calories from fat 245.02 Kcal
% Daily Value*
Total Fat 27.22g 42%
Cholesterol 14.64mg 5%
Sodium 1114.92mg 46%
Potassium 767.3mg 16%
Total Carbs 72.68g 24%
Sugars 22.01g 88%
Dietary Fiber 7.44g 30%
Protein 18.19g 36%
Vitamin C 30.2mg 50%
Vitamin A 0.8mg 25%
Iron 92.6mg 515%
Calcium 309.9mg 31%
Amount Per 100 g
Calories 86.27 Kcal (361 kJ)
Calories from fat 35.56 Kcal
% Daily Value*
Total Fat 3.95g 42%
Cholesterol 2.13mg 5%
Sodium 161.81mg 46%
Potassium 111.36mg 16%
Total Carbs 10.55g 24%
Sugars 3.19g 88%
Dietary Fiber 1.08g 30%
Protein 2.64g 36%
Vitamin C 4.4mg 50%
Vitamin A 0.1mg 25%
Iron 13.4mg 515%
Calcium 45mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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