Enjoy poached chicken tossed with cinnamon scented couscous with almonds,
raisins and mint!
||Fresh Mashed Garlic Cloves
||Fresh Ginger Root
||Low Sodium Soy Sauce
||Boneless, Skinless Chicken Breast
|2 – 1/2 cup
||Frozen Green Peas
||Toasted Sliced Almonds
||Fresh Chopped Mint
|Yield: 6 Servings
||Portion Size: 2 – 1/2 Cups
How to make this dish:
Place juice, water, garlic, sliced ginger root (no need to peel), soy sauce
and chicken breast in a large pot. Cover and bring slowly to a simmer
and poach until cooked through. Remove chicken from liquid and strain.
Reserve liquid for cooking couscous. When cool enough to handle, shred
chicken breast and set aside.
Place couscous, salt, cinnamon and raisins in a container. To cook, pour
boiling poaching liquid (liquid should be 1/2″ above the top of
dry couscous, may need to add boiling water), cover tightly and steam
for 15 minutes. Do not over steam, the bottom will get clumpy. Fluff with
a fork and set aside until service.
Heat a pan over medium heat and add oil, oranges and shredded chicken until
heated through. Add the cooked couscous and green peas. Toss until heated
through. Garnish with toasted nuts and chopped mint.
Notes from the Chef:
Properly cooked couscous is light and fluffy. Traditionally, couscous is
made in a steamer while the stew is simmering in a vessel called couscoussiere.
39 grams of Protein
82 grams of Carbohydrates
12 grams of Total Fat
70 mg of Cholesterol
498 mg of Sodium
7.8 grams of Dietary Fiber
2 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!