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chicken and couscous with juice-juice

(1 rating)
Recipe by
Candace Vaughan
New Bedford, MA

Another good recipe for the kids to help cook in the kitchen.

(1 rating)
yield 4 servings
prep time 40 Min
cook time 10 Min

Ingredients For chicken and couscous with juice-juice

  • 1/2 c
    orange juice (for chicken)
  • 2 Tbsp
    honey (for chicekn)
  • 2 Tbsp
    soy sauce (for chicken)
  • 2 clove
    garlic, finely chopped (for chicken)
  • 1 lb
    boneless skinless chicken breast halves, cut into 1 1/2 inch pieces.
  • 1 c
    chicken broth
  • 1/2 c
    100% orange juice
  • 1
    scallion finely chopped
  • 1 Tbsp
    olive oil
  • 1/2 Tbsp
  • 1 c
    uncooked couscous
  • 1/4 c
    golden or dark seedless raisins

How To Make chicken and couscous with juice-juice

  • 1
    In a large bowl, combine the orange juice, joney, soy sauce, and garlic. Stir in the chivken until well-mixed. Marinate at room temperature for 20 to 30 minutes in the refrigerator for up to 2 hours. If using wooden skewers, soak them for 30 minutes before cooking.
  • 2
    Prepare the couscous. In a medium sacepan, combine the chicken broth, orange juice, scallion, oil, and salt.
  • 3
    Heat the broth mixture to a boil over medium heat. Stir in the couscous and raisins. Cover the pan, remove the pan from the heat and set aside for at least 5 minures.
  • 4
    Meanwhile, preheat the broiler. Thread the chicken onto 4 large or 8 small skewers. Broil for 2 minutes. Turn skewers, baste with remaining marinade, and broil 2 minutes longer or until chicken is opaque in center.
  • 5
    Spoon the couscous onto serving platter and top with skewered chicken. Remove chicken from skewers before serving.

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