Glazed Chicken Over Couscous Pilaf Recipes

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• In 1-quart saucepan, heat bell pepper, bouillon and water to boiling over high heat. Remove from heat; stir in couscous. Cover; let stand 5 minutes. Stir in onions; set aside; transfer half of mixtue to a small microwavable bowl.
• Meanwhile, line broiler pan with foil; spray with cooking spray. Place chicken breast halves on pan. Broil 4 to 6 inches from heat 5 minutes. In small bowl, mix preserves and mustard; transfer half of mixture to a small microwaveable bowl.
• Turn chicken. Brush chicken with half of preserves mixture; discard any remaining. Broil 3 to 5 minutes longer or until chicken is fork-tender and juices run clear.
• Stir couscous mixture lightly with fork; divide evenly onto 2 individual serving plates. Top each with chicken. Stir water into remaining preserves mixture. Microwave on High 20 to 40 seconds or until warm; spoon over chicken. If desired, garnish with additional sliced green onions.

GLAZED CHICKEN OVER COUSCOUS PILAF

Steps:

• Place peas, water, salt and ginger in 1-quart saucepan. Heat to boiling over high heat; reduce heat to medium-­low. Cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
• Set oven control to broil. Mix orange juice, preserves and mustard in small bowl. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping.
• Place chicken on rack in broiler pan; brush with about half of remaining orange juice glaze.
• Broil with tops about 4 inches from heat 8 to 10 minutes, turning and brushing with glaze after 5 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining glaze.
• Stir pilaf lightly with fork; divide evenly onto plates. Top with chicken; drizzle with reserved orange juice mixture.

GLAZED CHICKEN AND RAISIN PILAF

Steps:

• Heat oil in dutch oven or large deep skilled (with lid) over her heat.
• Add chicken and cook until browned.
• Reduce head to medium.
• Add brown sugar, soy sauce, and crushed red pepper.
• Stir until chicken is glazed and cooked through.
• Remove chicken from pan to serving bowl and set aside.
• Pour chicken broth and 2-¼ cups water into skillet.
• Add rice, cinamon, cardamom, and coriander.
• Cover and bring to boil.
• Reduce heat to low and simmer until rice is tender and liquid is absorbed, about 20 minutes.
• Remove from heat.
• Stir in chicken, raisins, green onion and parsley.
• Cover and let stand for 5 minutes.
• Serve hot and make 8 cups.