Kitchen Guy's
Lebanese Chicken

Contact Chef Jim Gray

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Here's what you need:
1/3 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 teaspoons orange peel, finely minced
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
 1/8 teaspoon ground allspice
2 tablespoons honey
1 cup couscous
8 chicken thigh without skin, boneless
mint, for garnish
orange wedges, for garnish 


Here's how to make it:

Rinse chicken and pat dry. In a large skillet cook chicken, onion and garlic in butter over medium heat about 6 minutes or until chicken is browned on both sides.

Add orange peel, orange juice and salt to skillet. Bring to a boil and reduce to a simmer. Cover and cook for about 5 minutes. Sprinkle with cinnamon and allspice, then drizzle with honey. Simmer uncovered for another 5 or 6 minutes until chicken is completely cooked through.

Meanwhile, cook couscous according to package directions. Serve with chicken and sauce that develops in the pan. Garnish with orange sections and mint.

Send your questions and comments to me at chefjim@kitchenguy.biz