Long Walk Vineyard

Featured Recipe

Moroccan-Spiced Chicken with Apricot-Almond Couscous

Perfect with the Long Walk Vineyard 2023 Grenache.

Serves 4 · Time: About 40 minutes

Ingredients

• For the chicken:
• 4 bone-in chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cinnamon
• ½ tsp garlic powder
• Salt and black pepper
• For the couscous:
• 1 cup couscous
• 1 cup chicken broth
• ⅓ cup chopped dried apricots
• ⅓ cup toasted sliced almonds
• 2 tbsp chopped parsley
• 1 tbsp butter
• 1 tsp lemon juice

Directions

1. Heat the oven to 425°F.
2. Combine the paprika, cumin, coriander, cinnamon, garlic powder, salt and pepper.
3. Rub the chicken with olive oil and the spice mixture.
4. Place the chicken on a baking sheet and roast for 30–35 minutes, until it reaches 165°F internally.
5. Bring the chicken broth, apricots and butter to a boil.
6. Stir in the couscous, cover and remove from the heat. Let it stand for 5 minutes.
7. Fluff the couscous with a fork. Add the almonds, parsley and lemon juice.
8. Serve the roasted chicken over the apricot-almond couscous.

Serve the Long Walk Grenache slightly cool at approximately 60–65°F.