1 (3.5 – 4 lb) Whole Chicken, cut into 8 pieces, skin removed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
1 medium onion , chopped
2 cloves garlic , minced
2 teaspoons cumin seeds
1 teaspoon garam masala
1 1/2 tablespoons all-purpose flour
1 can (14 1/2 ounces) chicken broth
1/2 cup dried apricots , halved
1 tablespoon grated lemon zest
2 teaspoons minced, peeled fresh ginger
1 cup brown rice, cooked
1 cup pomegranate seeds (fresh or packaged)
Preheat oven to 375F. Sprinkle chicken pieces with a little salt and pepper.
In a 5-quart Dutch oven, heat oil over medium-high heat. Add chicken to Dutch oven in batches and cook until golden brown, about 5 minutes per side. Transfer chicken pieces to a plate.
Add onion and garlic to Dutch oven and cook, stirring frequently, until softened, 2 to 3 minutes. Add cumin and garam masala and cook, stirring, until fragrant, about 1 minute; stir in flour, then 1/2 cup water, chicken broth, apricots, lemon zest, and ginger. Bring sauce to a boil, stirring; return chicken to Dutch oven. Cover and bake until chicken is cooked through and tender, about 40 minutes. Serve chicken over couscous; spoon sauce over and sprinkle with pomegranate seeds.