Glazed Chicken Over Couscous Pilaf Food

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

ONE-PAN CHICKEN AND COUSCOUS PILAF WITH PEAS, ALMONDS, AND SPICY CREMA

Steps:

• Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle olive oil in a medium pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 5-7 minutes per side. Transfer to a plate and set aside.
• Meanwhile, place ⅔ cup water and stock concentrate in a medium, microwave-safe bowl. Microwave on high until very hot, about 2 minutes. Carefully remove bowl from microwave and stir in couscous, 1 TBSP butter, and a large pinch of salt. Cover with plastic wrap and set aside.
• Meanwhile, trim and thinly slice scallions. Core and dice tomato. In a small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until you reach a loose, drizzly consistency.
• Melt 1 TBSP butter in pan used for chicken over medium-high heat. Stir in peas, tomato, half the scallions, half the almonds, half the Turkish spice (use the rest as you like), and a large pinch of salt. Cook, stirring, until fragrant and peas are warmed through, about 1 minute.
• Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.
• Divide couscous and chicken between plates. (TIP: Slice chicken first for easier eating.) Drizzle with crema. Garnish with remaining scallions and almonds. Cut lemon into quarters and serve on the side for squeezing over.

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• 1. In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• 2. Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• 3. Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• 4. * Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions. To avoid bacteria contamination, discard any remaining preserve mixture from bowl used for brushing the chicken
• 5. Nutritional Information Nutrition Information: 1 Serving (1 Serving) * Calories 410 o (Calories from Fat 40), * Total Fat 4g o (Saturated Fat 1g, * Cholesterol 70mg; * Sodium 360mg; * Total Carbohydrate 63g o (Dietary Fiber 3g, o Sugars 21g), * Protein 31g;

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

COUSCOUS PILAF

Steps:

• Dissolve chicken bouillon cubes in 2 ½ cups water in large saucepan.
• Bring to a boil; add carrots and onion.
• Cover and reduce heat to low.
• Boil 15 minutes or until carrots are done.
• Add salt, pepper, and couscous.
• Cook, uncovered, 1 minute.
• Add butter.
• Cook and stir 2 minutes.
• Cover and let stand 10 minutes.
• Stir and serve.