Moroccan Chicken with Couscous
Servings: 4
Ingredients:
-
1/2 cup (125 mL) orange juice
3 tbsp (50 mL) olive_oil
1 tbsp (15 mL) liquid honey
3/4 tsp (4 mL) ground cumin
3/4 tsp (4 mL) coriander
3/4 tsp (4 mL) salt
1/2 tsp(2 mL) cinnamon
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) dried mint
1/2 tsp (2 mL) pepper
4 boneless skinless chicken breasts (1 pound/500 g)
2 cloves garlic, minced
1 small onion, chopped
1/4 cup (50 mL) diced dried apricots
1 cup (250 mL) 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.
Additional Information
Tags:
Main Course; Middle-Eastern and North African; Vegetables; Grains; Poultry-Chicken; Broil; Boil/Simmer;
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