Apricot Ginger Teriyaki Chicken Couscous
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Apricot Ginger Teriyaki Chicken Couscous
Category
Entrée
Ingredients
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 to 6 servings
- What you'll need:
- 1 12 oz Terrapin Ridge Farms Apricot Ginger
- Teriyaki Glaze
- 2 tbsp Olive oil
- 1 1/2 lbs Boneless, skinless chicken breasts
- 1 1/2 cups couscous
- 1/2 cup Kalamata olives, pitted and halved
- 1/3 cup Parsley, chopped
- 1 Lemon, grated for zest and 2 tsp juice
- 2 1/2 tsp Kosher salt
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Freshly ground black pepper
- 1/2 cup Freshly squeezed orange juice
- 2 tbsp Honey
- 2 tsp Cinnamon
- 1/4 tsp Crushed red pepper
- 2 tbsp Butter
Directions
- Prepare couscous according to package and then. add 2 oz of TRF Apricot Ginger Teriyaki Glaze,. olives, parsley, and lemon zest and set aside. Combine the salt, cumin, paprika, and pepper and. brush onto both sides of the chicken. Saute the. chicken in 1 tbsp of olive oil over medium heat until. cooked. Set aside. Simmer the orange juice with the honey, lemon. juice, cinnamon, crushed red pepper, and 2 oz TRF. Apricot Ginger Teriyaki Glaze for 2 minutes, then. add the butter and whisk until smooth. Drizzle over. the chicken and the couscous and serve. immediately.