|1||pkg. PERDUE® HARVESTLAND® Chicken Thighs|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|1||cup reduced sodium chicken broth|
|2||pieces fresh ginger, 1 inch each, peeled|
|3/4||cup whole pitted dried plums (small)|
|1/2||cup Mediterranean apricots|
|1/2||cup dried apple rings|
|1/2||cup pitted Spanish green olives with pimento|
|1 1/2||cups chicken broth or water|
Preheat a large skillet on medium-high heat. Place chicken in pan, skin side down; cook 10 minutes. Turn; cook 10 minutes. Remove from pan and drain excess fat.
Add onion and garlic to pan. Cook over medium heat until softened, about 5 minutes.
Stir in broth, ginger, dried fruits and olives. Return chicken to pan. Cover and simmer over medium-low heat 15-20 minutes or until chicken is cooked through (180°F) and fruit is softened. Remove and discard ginger.
Meanwhile, in a medium saucepan bring broth or water to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Flutt with a fork. Serve chicken and fruit over couscous.