Apricot Dijon Chicken Legs

With Roasted Carrots and Lemon Garlic Couscous.

This was the second jelly dish that I chose after the first one came out so nice! I also chose this one because I had most of the ingredients on hand so with what they sent I was able to have the kids over and it is a mostly passive cook so I was able to hang out with the guests instead of being tied to the kitchen! I also didn’t exactly follow the directions but I will note those times. Let’s get started!

What they send: 2 full chicken legs, 12 ounces of carrots, 2 tablespoons paprika, 1 lemon, 1 head of garlic, 4 ounces apricot jam, 2 ounces of dijon mustard, 6 ounces couscous and 1 tablespoon chili flakes.

What you will need to have on hand: salt and pepper, 2 tablespoons butter and 2 teaspoons cooking oil.

Instructions: Adjust the rack in your oven to the top most rung and preheat to 450F. I started at 400F because I have learned from previous disasters that my oven thinks 450F is 800F. Wash and dry the produce, pat the chicken dry with paper towels and season all over with salt, pepper and the paprika then place them skin side up on one side of a baking sheet and roast for 10 minutes while you ready the carrots. Here is where I went a bit different; I got my carrots in first because the hubs like them to be pretty soft instead of the bite they would have if the chicken went in the oven first.

And for those carrots, peel them and cut them on a diagonal into 1/2 inch chunks, toss with some olive oil and salt and pepper and put them on the other half of the baking sheet and toast for another 20 or so minutes until the chicken is cooked thru and the carrots are browned.

While the oven is doing its work we will make the couscous and the glaze. First we need to zest the lemon and cut it into quarters and finely chop or grate 3 cloves of the garlic. In a small bowl combine the jam, mustard, a drizzle of oilve oil and the juice from one of the bits of lemon and stir until its smooth. Now for the couscous you need to melt a tablespoon of butter in a pot over medium high heat and add the garlic stirring it around so that it doesn’t burn, once you can smell the garlic add the couscous and stir it around so that it absorbs all of the delightful garlic butter and then add 3/4 cup of water or chicken broth or a bit of wine or a combination of liquids and a big pinch of salt and bring it to a boil then cover and reduce to a simmer until the couscous is tender or the liquid is absorbed. Fluff with a fork and cover until it’s time to serve.

By this time our chickens and carrots should be pretty close to finished so let’s take the carrots out of the oven and get them into a bowl and brush about half of the glaze on the chickens and give them about 5 more minutes for the glaze to get sexy. While the glaze finishes up we are going to add the lemon zest, 1 tablespoon of butter and squeeze in another lemon bit into the couscous and season with salt and pepper. To the carrots we need to add a drizzle of olive oil and as much of the chili flake as you would like and toss to coat. Let’s get this dish plated!!

Divide the couscous and carrots between everyone and put the chicken kind of on top of the couscous and drizzle the last of the glaze and squeeze the last of the lemons over top and enjoy!!

This would be delicious with any number of other veggies if carrots aren’t your thing! Fresh green beans roast up nicely as well as squash, zucchini, eggplant, broccoli, cauliflower, bok choy, leeks, parsnips, really anything!! And if you don’t have couscous rice or potatoes would work in its’ place. And I feel like if you didn’t have the chicken legs on hand this would work well with any other cut of chicken and probably pork, I wouldn’t use it with beef as the apricot might get lost in the meat flavors instead of highlighting them but that is just a thought and might not be true at all!

I promise that I have tried to venture outside of my box with these delivered meals but as the service we are using this go-round is one of the least expensive so the variety isn’t as extensive. I have done a few kinds of tacos and quesadillas and a tostada, we have tried a few Asian inspired rice bowls and a burger and a soup! I would like to talk about 1 or 2 more of the chicken dishes because they were things I just wouldn’t have thought of and that turned out delicious!!

Thanks ya’ll!! Happy Cooking!

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