Ingredients Meat & Poultry Chicken Chicken Breast Recipes Skillet Chicken with Apricots and Capers 3.0 (128) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 30 mins Total Time: 55 mins Servings: 4 Jump to recipe This chicken-and-couscous dish makes an easy one-skillet meal. We love the tangy-sweet flavor of California apricots, but Turkish apricots are delicious, too. Credit: Andrew Purcell Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil Coarse salt and pepper 3 bone-in, skin-on chicken breast halves, cut in half (3 pounds) 1 small yellow onion, chopped 1 ½ cups Israeli couscous ½ cup sliced dried apricots ¼ cup capers 2 ½ cups chicken broth Fresh cilantro, for serving Directions Preheat oven to 450 degrees. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add onion and saute until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro. Cook's Notes Try TheseSalt-packed capers deliver a more pure caper flavor. Just soak, drain, and rinse them before using. Originally appeared: Everyday Food, October 2013 Rate PRINT