Apple Chicken and Couscous

This one was the win of the week and will be making an appearance for Shabbat dinners in the future.  It is simple but requires too much immediate prep for anything other than the first meal of a Yom Tov.  It is pretty and nice but not what I want for this special company and Yom Tov.

1 c couscous
1 c baby spinach chopped
1 c frozen apple juice concentrate thawed
2 lbs boneless skinless chicken thighs
salt and pepper
1 tbs honey
3 tbs Dijon Mustard

  • Place couscous and spinach in serving dish..  Heat 1/3 c of concentrate and 2/3 c water to boiling.  Pour of couscous.  Stir. Cover and set aside.
  • Season chicken.  Cook over medium-high heat until done. Fluff couscous then place chicken on top.
  • Whisk together remaining concentrate, honey and mustard. Cook in skillet over high heat for 3 minutes.  Be Careful not to overcook and carmelize. Drizzle over chicken and couscous.


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