Moroccan Chicken with Couscous
This recipe makes 4 servings
Ingredients
- 1/2 cup orange juice
- 3 tbsp olive oil
- 1 tbsp liquid honey
- 3/4 tsp ground cumin
- 3/4 tsp coriander
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp paprika
- 1/2 tsp dried mint
- 1/2 tsp pepper
- 4 boneless skinless chicken breasts, (1 pound/500 g)
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1/4 cup diced dried apricots
- 1 cup couscous
- 1 zucchini, shredded (4 ounces/125 g)
Preparation
In small bowl, whisk together 1 tsp (5 mL) of the orange juice, 2 tbsp (30 mL) of the oil, honey, cumin, coriander, 1/4 tsp (1 mL) of the salt, cinnamon, paprika, mint and half of the pepper. Place chicken on broiler pan or foil-lined baking sheet; brush 1 side with half of the spice mixture.
Broil chicken, turning halfway through and brushing with remaining spice mixture, for about 15 minutes or until glazed and no longer pink inside. Meanwhile, in a saucepan, heat remaining oil over medium heat; cook garlic, onion and remaining salt and pepper, stirring occasionally, for 5 minutes or until softened.
Add 1 cup water, remaining orange juice and apricots; bring to boil. Stir in couscous and zucchini; cover and remove from heat. Let stand for 5 minutes; fluff with fork. Serve with chicken.
- Keywords : Main Course; Moroccan; Chicken; Apricots; Boil; Orange juice; Zucchini;
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