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Lebanese Chicken

    4 boneless skinless chicken breasts
    1/3 cup onions, chopped
    1 clove garlic, minced
    1 tablespoon butter or margarine
    2 teaspoons orange zest
    1/2 cup orange juice
    1/4 teaspoon salt
    1/4 teaspoon cinnamon
    1/8 teaspoon allspice
    2 tablespoons honey
    1 cup couscous

  Rinse chicken and pat dry with paper towels. Cook chicken, onion and
 garlic in the butter in a large skillet for about 6 minutes or until
 chicken is browned, turning once. Add orange zest, orange juice and
 salt to skillet. Bring to boil; reduce heat and simmer, covered, 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. Top
 couscous with chicken and sauce before serving.


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