A double whammy of apricot jam and dried apricot makes for a delightfully sweet and sticky glaze. To balance its sweetness, we're cooking this sauce with savory chicken stock and sharp red onion. Folding tender Swiss chard into hot couscous is a great 2-minute trick for getting more greens in your meals!
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Veggie Stock Concentrate
Halve, peel, and dice half the red onion, then thinly slice the remaining half. Mince or grate the garlic. Finely chop the parsley. Trim and discard the bottom inch of the Swiss chard, then thinly slice into ribbons. Coarsely chop the dried apricots. Cut the chicken into 1-inch pieces.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the sliced red onion and cook, tossing, for about 5 minutes, until softened.
Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced red onion to the pot and cook, tossing, 3-4 minutes, until softened. Add 1 cup water and a large pinch of salt to the pot and bring to a boil. Once boiling, add the couscous, cover, and remove from heat. Let stand, covered for 5 minutes.
While the couscous cooks, season the chicken with salt and pepper on both sides, then add to the pan with the sliced onion. Cook, tossing, until golden brown but not yet cooked through, 2-3 minutes. Add the garlic to the pan and cook for 30 seconds, until fragrant.
Stir the Swiss chard and half the parsley into the couscous and cover, about 2-3 minutes, to wilt. Season with salt and pepper.
Add 1/2 cup water and the stock concentrate to the pan with the chicken. Bring to a boil, then reduce to a simmer and cook until sauce is reduced by half, about 2-3 minutes. Stir in 1 tablespoon apricot jam and the chopped apricots and toss to coat. Season with salt and pepper, if necessary.
Plate the couscous and top with the chicken and apricot mixture. Garnish with remaining parsley and enjoy!