Lebanese Chicken with Couscous

Orange and honey blend with cinnamon and allspice for Middle-Eastern flavored chicken.


Lebanese Chicken with Couscous

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Ingredients
  • 8   
    skinless, boneless chicken thighs (about 1-1/2 pounds)
  • 1/3  cup 
    chopped onion
  • 1   
    clove garlic, minced
  • 1   tablespoon 
    margarine or butter
  • 2   teaspoons 
    finely shredded orange peel
  • 1/2  cup 
    orange juice
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground cinnamon
  • 1/8  teaspoon 
    ground allspice
  • 2   tablespoons 
    honey
  • 1   cup 
    quick-cooking couscous
  •  
    Orange wedges (optional)
  •  
    Mint leaves (optional)
Directions
1.
In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink.
2.
Meanwhile, cook couscous according to package directions. Serve with chicken and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 408, Fat, total (g) 11, chol. (mg) 69, sat. fat (g) 3, carb. (g) 49, fiber (g) 8, pro. (g) 26, vit. A (RE) 52, vit. C (mg) 17, sodium (mg) 238, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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