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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This recipe earned rave reviews on so I thought you guys might like it. Ingredients:
1 lb boneless chicken breast, cut up |
2 tablespoons flour |
1 1/2 teaspoons cumin |
1 teaspoon coriander |
1/8-1/4 teaspoon cayenne pepper, to taste |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1 tablespoon olive oil |
1/2 cup orange juice |
3/4 cup chicken broth (or can of college inn) |
1 1/4 cups water |
1 cup couscous (plain or tricolor) |
2 bay leaves |
1/4 cup chopped dates or 1/4 cup raisins |
1 tablespoon capers |
salad greens |
Directions:
1. combine chicken and all spices.
2. heat oil 1 tbsp olive oil in skillet and throw it all in, cook five minutes, then transfer chick back into bowl.
3. Then put 1/2 cup OJ, 3/4 c of chicken broth
4. let sauce reduce,
5. when it thickens put chick back in pan and cook til done another 7-10 minutes.
6. For cous cous, measure 1 1/4 c water, 1 cup cous cous, 2 bay leaves, 1/4 cup chopped dates or raisins 1 tbsp capers,bring to boil,
7. remove from heat and cover, done when all water absorbed.
8. Salad
9. Combine mesclun greens, crumbled gorgonzola, pine nuts, pear, grape tomatoes, cucumber with grape seed oil and balsamic, salt/pepper to taste.
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