Chicken with Sweet Raisins and Apricots on Toasted Almond Couscous

• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 6-ounce boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
• 1/2 cup sliced almonds (2 2-ounce packages from the baking aisle of the market)
• 3 1/2 cups chicken stock or broth, divided
• 1 1/2 cups plain couscous
• 3 tablespoons chopped fresh flat-leaf parsley (a generous handful)
• 2 tablespoons unsalted butter
• 3 large shallots, thinly sliced
• 2 tablespoons all-purpose flour
• 12 dried, pitted apricots, halved
• 1 cup golden raisins
• 2 tablespoons cider or white wine vinegar (eyeball it)

1. Preheat a large nonstick skillet over medium-high heat.
2. Add 2 tablespoons of the EVOO (twice around the pan).
3. Season the chicken breasts with salt, pepper, and chopped thyme.
4. Add the chicken to the hot skillet and cook on each side for 5 to 6 minutes.
5. Toast the nuts in the bottom of a medium sauce pot over medium heat until golden.
6. Transfer the toasted nuts to a dish and reserve.
7. Return the pot to the stovetop.
8. Add 1 1/2 cups of the chicken stock and the remaining tablespoon of EVOO, cover the pot, and raise the heat; bring the broth to a boil.
9. Remove the pot from the heat.
10. Add the couscous and parsley to the stock, then stir.
11. Cover and let the couscous stand for 5 minutes.
12. Fluff the cooked couscous with a fork and toss with the toasted almonds.
13. Cover to keep it warm while you make the sauce for the chicken.
14. Remove the chicken from the skillet to a plate and cover with foil.
15. Return the skillet to the heat and add the butter and shallots.
16. Cook for about 2 minutes.
17. Dust with the flour and continue to cook for 1 minute.
18. Add the apricots, golden raisins, and cider vinegar.
19. Whisk in the remaining 2 cups of chicken stock and turn the heat up to high.
20. Simmer the mixture until thick.
21. Add the chicken back to the skillet, coat in the sauce, and heat the chicken, about 1 minute.
22. Serve the chicken and some sauce over the almond couscous.

extravirgin olive oil, chicken, salt, thyme, almonds, chicken, couscous, parsley, unsalted butter, shallots, flour, golden raisins, cider

Taken from www.epicurious.com/recipes/food/views/chicken-with-sweet-raisins-and-apricots-on-toasted-almond-couscous-374270 (may not work)