Wednesday, February 19, 2014

Orange and Cinnamon Chicken with Herbed Couscous

Here is an easy and delicious recipe that includes the warmth and sweetness of orange and cinnamon. This dish is a favorite of mine during the winter months because the aroma just wafts through the house, adding a sense of coziness on these cold evenings. Also, when I serve this on a bed of couscous scented with parsley and mint, it adds a little bit of Mediterranean flair to a weeknight dinner.

Orange and Cinnamon Chicken with Herbed Couscous
Serves 4 to 5

5-6 chicken thighs
1 tsp ground cinnamon
4 garlic cloves (grated)
½ tsp black pepper
½ tsp salt
zest and juice of 1 orange
1 cup chicken stock


1. Preheat oven to 350 degrees F.
2. Season the chicken with the cinnamon, garlic, black pepper, salt and orange zest.
3. In a large skillet, heat two tablespoons of vegetable oil.  Sear the seasoned chicken thighs on both sides, about 1 minute per side.
4. Place the seared chicken thighs in a large ovenproof dish. Pour in the chicken stock and orange juice. Cover tightly with lid or aluminum foil. Bake for 30 minutes.
5. Once cooked, remove the chicken pieces from the sauce. Place the sauce on the stovetop over medium heat and allow to thicken; this might take about 6 to 8 minutes. Pour this thickened sauce over the chicken. Serve with herbed couscous (see recipe below).

Herbed Couscous

2 cups dry cous cous
2 ½ cups water
½ tsp salt
2 tbsp oil
¼ cup chopped parsley
¼ cup chopped green onions
2 tbsp chopped mint (optional)

In a large saucepan, bring the water to a boil. Stir in the salt and oil. Add the couscous and stir well. Cover, remove from the heat, and allow to sit for about 10 minutes, until all of the liquid has been absorbed. Fluff with a fork, and add the herbs right before serving.