Lebanese Chicken

Karen From Colorado's Note:

Fast and easy dish to make on a weekend night after working all day.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breasts
• 1⁄3; cup onion , chopped
• 1 clove garlic , minced
• 1 tablespoon butter or 1 tablespoon margarine
• 2 teaspoons orange zest
• ½ cup orange juice
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• 1⁄8; teaspoon allspice
• 2 tablespoons honey
• 1 cup couscous

Directions:

1. Rinse chicken and pat dry with paper towels.
2. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
3. Add orange zest, orange juice and salt to skillet.
4. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
5. Sprinkle cinnamon and all spice onto chicken.
6. Drizzle with honey.
7. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
8. Meanwhile, cook couscous according to package directions.
9. Top couscous with chicken and sauce before serving.

Reviews

[Bill Hilbrich]

Yery Good ... I normally associate chicken with lemon, but the combination of orange juice and spices really worked well. I am still a Solo eater but the extra chicken kept it's flavor when refrigerated and became the basis of nice cold sandwiches for several days.

[Blayke Humphrey]

This was great! I also added a 1/2 tsp of rosewater, and used cardamom instead of allspice. Wonderfull!

[Lyndsey]

I cooked this for my mom and dad. They were a little skepticle at first because of the unusual ingrediants. I didn't use the couscous but it was still a big hit!