lebanese chicken
 
  orange wedges (optional)
  mint leaves (optional)
8   skinless, boneless chicken thighs (about 1-1/2 pounds)
1 clove  garlic , minced
1 Tbsp  margarine or butter
2 tsp  finely shredded orange peel
1/2 cup  orange juice
1/4 tsp  salt
1/4 tsp  ground cinnamon
1/8 tsp  ground allspice
2 Tbsp  honey
1 cup  quick-cooking couscous
1/3 cup  chopped onion
 
in a large skillet cook chicken, onion, and garlic in hot margarine or 
butter over medium heat about 6 minutes or until chicken is brown, turning 
once. add orange peel, orange juice, and salt to skillet. bring to 
boiling; reduce heat. cover and simmer for 5 minutes. sprinkle cinnamon 
and allspice onto chicken; drizzle with honey. simmer, uncovered, for 5 to 
7 minutes more or until chicken is tender and no longer pink. meanwhile, 
cook couscous according to package directions. serve with chicken and 
sauce. if desired, garnish with orange wedges and mint. makes 4 servings.. 
 
 
 
 
(ID: 75943) Mirror: rec.food.recipes: Mon, Sep 20, 2004


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