Lebanese Chicken with Couscous
Orange and honey blend with cinnamon and allspice for Middle-Eastern flavored chicken.
Recipe from Better Homes and Gardens
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)
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.
Meanwhile, cook couscous according to package directions. Serve with chicken and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.
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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