Servings: 4
Cremini mushrooms
1 1/2 lb, cut in half
Extra virgin olive oil
3 tbsps
4 cloves, smashed
Ground cumin
½ tsp
Ground cinnamon
½ tsp
Kosher salt
to taste
Fresh ground black pepper
to taste
Chicken breasts with skin and bones
2 ½ lb (4 breasts)
1 cup
Dried apricots
1/3 cup
Lemon juice
1 tbsp
Fresh cilantro
¼ cup, chopped (can be replaced with dill)
Plain yogurt
1 cup (optional)
Oriental Chicken with Couscous
10 m
40 m
Ready in:
50 m
  1. Pre-heat oven to 400° F/200° C/ Gas Mark 6. Toss cremini mushrooms with half the oil, garlic, cumin, cinnamon, pepper and salt. Spread them on a baking sheet with rims.
  2. Rub the chicken breasts with the remaining oil, salt and pepper. Place the breasts bone side down among the cremini mushrooms. Roast for about 30 minutes. The chicken is ready when its skin is crisp and the temperature inside the breast is 165° F. 
  3. Mix the couscous with dried apricots and cook it according to the directions on the packege. Season with salt and pepper.
  4. Transfer the chicken breasts to plates, garnish with couscous. Toss mushrooms with lemon juice and fresh cilantro (dill) and divide between the plates. Serve with plain yogurt, if desired.