Archive for December 29th, 2008


We had this for dinner tonight, and couldn’t have enjoyed it more. The chicken is very nicely spiced and has a zing. The couscous, with the vegetables and flavorings, is a perfect foil for the chicken. Together, this made a very easy-to-make after-work winner of a recipe, and it comes with my highest recommendations. Enjoy!

Spiced chicken with couscous pilaf (from Cooking Light, April, 2001)

2 1/2 teaspoons paprika

1 teaspoon dried thyme

3/4 teaspoons garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

4 4-ounce skinless, boneless chicken breast halves

1 tablespoon vegetable oil, divided

1/2 cup chopped onion

2 cloves garlic, minced

1 cup uncooked couscous (I used whole wheat)

1 cup chicken broth

1 cup frozen whole-kernel corn

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

Combine first 7 ingredients in a shallow dish. Dredge the chicken in the paprika mixture.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from the pan and keep warm.

Heat another teaspoon oil in pan over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken. Makes 4 servings.



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