Sweet-and-Sour Chicken with Israeli Couscous
I’m going to keep this one short but sweet…much like this fantastic chicken dish from Martha Stewart Living. The recipe belies its simplicity by being packed with flavor. I pulled it together on a weekday evening in just over 30 minutes with ingredients that I had in my pantry (yes, I stock dried currants and jarred peperoncini, doesn’t everyone?). Serve this Sweet and Sour Chicken over Israeli couscous and it makes a great meal to serve for friends on a casual winter night.
So go ahead, pour yourself a nice glass of wine to celebrate to end of Drynuary and enjoy!
Sweet-and-Sour Chicken with Israeli Couscous
Sweet-and-Sour Chicken with Israeli Couscous
2015-01-22 16:46:49
Serves 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 celery stalk, diced
- 4 garlic cloves, thinly sliced
- 2 skinless chicken breast halves (each breast cut into 3 pieces)
- 1/2 cup fresh orange juice
- 1/4 cup red wine vinegar
- 3 tablespoons dried currants
- 1 tablespoon sugar
- 8 jarred peperoncini, drained
- Israeli couscous, for serving*
Instructions
- Heat oil in a medium Dutch oven over medium heat.
- Add onion and celery, and cook until soft and translucent, 10 minutes.
- Add garlic and cook until soft, 2 minutes.
- Add chicken and brown for several minutes on each side.
- Add orange juice, vinegar, currants, sugar, and peperoncini.
- Bring to a simmer; cover, and cook until chicken is cooked through, 15-20 minutes.
- Serve chicken with sauce over couscous.
Notes
- * To cook couscous: Saute 1 1/2 cups of couscous in 1 Tbls olive oil over medium heat until couscous is lightly browned (about 5 minutes). Add 1 3/4 cups chicken broth and bring to a boil. Reduce heat to medium low and cover. Simmer for 10-12 minutes or until liquid is absorbed.
Adapted from Martha Stewart
Adapted from Martha Stewart
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