Balsamic Chicken With Garlic Couscous

"From Donna Hay's "Flavours""
 
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photo by idrinknyquil photo by idrinknyquil
photo by idrinknyquil
photo by starfishcindy photo by starfishcindy
photo by starfishcindy photo by starfishcindy
photo by Miraklegirl photo by Miraklegirl
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
  • Let marinate at least 10 minutes per side.
  • To make couscous: pour boiling stock over couscous in a large bowl.
  • Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.
  • Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
  • Add the couscous to the pan and stir for 3 minutes.
  • To cook the chicken, preheat an oiled frying pan over medium-high heat.
  • Cook chicken about 4 minutes per side.
  • Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
  • Place couscous and top with chicken and sauce.

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Reviews

  1. Made some changes (used way less sugar and cooked barley in chicken broth instead of using couscous) but it turned out to be DELICIOUS! What a great recipe, thanks!
     
  2. We had this for supper last night and it was wonderful. The glaze for the chicken thickened up nicely and was delicious poured over the couscous. The couscous itself was really good also. This is such a simple recipe to prepare and takes no time at all, its great for those nights of football practice when we get home later. Thanks for the recipe, we will use this alot as we all loved it.
     
  3. I made this for supper tonight. After reading the reviews I was expecting it to be great, but I was disappointed. The chicken was really sweet, and because there was so much sugar from the balsamic (which is already sweet) and the 2 tbsp. of sugar the chicken burned really easily in the pan. The couscous was okay, but I discovered I like my couscous without the garlic.
     
  4. Overall is just lacked flavor... not sure why, but it really disappointed.
     
  5. Easy, fast and delicious!!!
     
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Tweaks

  1. I used 2 tsp dried thyme because I didn't have any fresh. And I added an onion to the chicken. Then the sauce was more if a chutney. And wow was it delicious!!
     
  2. I used thighs instead of breast as it was cheaper. I also will reduce the marinade a bit longer for a thicker sauce
     
  3. Fantastic! I am a huge fan of balsamic vinegar and this dish really satisfied my tastes. My only modification in the future will be to double the sauce. It is fabulous over the couscous but there was not enough for me. I followed this recipe exactly, except I let the chicken marinade for about 30 minutes because my husband was delayed at work. My only other change was using minced garlic in the couscous instead of slicing whole cloves. This is great and I WILL prepare again (with double sauce).
     
  4. I love balsamic vinegar and this dish is delicious! I love it and it will be made frequently! I did substitute the sugar for honey (actually increased to 3 tbsp of honey). Also, I had never tried couscous before and that stuff is really good, a great alternative to rice! :) YUM!
     
  5. Excellent dish! I did a couple of things differently. First, I baked the chicken in the marinade rather than fry it. It came out nice and moist and the marinade thickened nicely. Secondly, I used olive oil instead of butter to saute the garlic. I served this with a salad of mixed baby greens, dried cranberries and toasted pecans which really complimented the chicken. This is one dish that I will make time and time again.
     

RECIPE SUBMITTED BY

I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
 
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