Apricot Cardamom Drumsticks
|Canned unpeeled apricot halves||8 3⁄4 Ounce (1 Can)|
|Chicken drumsticks||1 3⁄4 Pound (8 Pieces)|
|Cooking oil||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Dried minced onion||2 Teaspoon|
|Ground coriander/1/2 teaspoon ground coriander||1⁄4 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Couscous/Long grain rice||1 Cup (16 tbs) (Ready To Cook Type)|
Drain apricots, reserving 1/4 cup of the liquid.
Cut apricots into 1/2-inch pieces.
In a 10-inch skillet brown chicken on all sides in hot cooking oil.
Add reserved apricot juice, water, onion, cardamom or coriander, bouillon granules, salt, garlic powder, and pepper.
Cook, covered, over medium-low heat for 20 to 25 minutes or till chicken is no longer pink.
Meanwhile, cook couscous or rice according to package directions.
Stir apricots into the cooked couscous or rice.
Spoon onto a serving platter.
With tongs, remove chicken from skillet and place atop couscous or rice mixture.
Skim fat from pan juices.
Spoon pan juices over chicken and couscous or rice.