Couscous Breaded Chicken Thighs

2 cups couscous, cooked per package instructions (reserve 4 tablespoons of cooked couscous for gnudi recipe)

1 cup flour

Salt & pepper to taste

1 teaspoon dried thyme

2 eggs

4 to 6 boneless chicken thighs

2 tablespoons vegetable oil

¼ cup canned chicken stock

½ cup Spicy Apricot Glaze (see recipe)

Heat skillet and toast all but 4 tablespoons of the prepared couscous for 5 to 8 minutes until lightly toasted.

Gather three small bowls to dredge the chicken.

Bowl 1: Mix flour, salt, pepper and thyme together.

Bowl 2: Whisk eggs until well blended.

Bowl 3: Add the toasted couscous.

Now, dredge each chicken thigh in each of the bowls: First the flour mixture, then egg and lastly couscous.

Once chicken is breaded, heat a skillet with 2 tablespoons of vegetable oil. When oil is hot, place chicken in pan skin side down, and brown thighs on both sides.

Place in a baking dish with ¼ cup of chicken stock, cover and bake at 350 degrees for 35 minutes.

Uncover chicken and brush on Spicy Apricot glaze, bake for an additional 10 to 15 minutes.

Check thighs with meat thermometer for internal temperature of 165 degrees.

Chuck Federici