Apricot Ginger Teriyaki Chicken Couscous
- 24 Oct, 2022
- Posted by: clare o'donnell
Apricot Ginger Teriyaki Chicken Couscous
Rated 4.0 stars by 1 users
Category
Entrée
Servings
4-6
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
-
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.
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