Sticky Glazed Chicken & Couscous

Another aptly named dish!  This is one of those recipes where it would be very helpful to have everything measured out and ready ahead of time since towards the end things come together rather quickly, and if you want to time everything to be done together you may end up flustered at the end as you try to get your couscous going, keep an eye on the chicken and onions  (which were getting very close to being overdone in my case), and measure out the sauce ingredients.  Especially if you are like me and seem to always end up in a rush to get something like your brown sugar, only to find you are at the end of the bag and it’s pretty clumpy so you have to take extra care to break it up first.  And the slow pour of things like vinegar can be agonizingly worse when you are in a hurry.  So I like to just have things measured out into little dishes sitting next to me for convenience.  Back to original point… because I did NOT have it all ready I was a bit flustered as mentioned and in trying to get it all together and plated I found out just how sticky it was when my hands became a serving utensil…

Anyway, this is a very tasty recipe for sure, and a very attractive looking dish as well.  The recipe I followed called for regular couscous, but Jeff is not a fan and I had been wanting to try the larger pearl variety so figured this would be a good time.  This of course added to my flustered state since I didn’t realize it was cooked slightly different from regular couscous which you just boil the liquid for, dump it in, cover it and leave it.  For the pearl couscous (I used a tricolor variety) you actually have to cook it on low for a little longer and stir it occasionally, so just be aware of that before you start.  I definitely prefer the large variety now that we’ve tried it and think I will use that whenever I can, especially since Jeff seems to agree.  If you are not familiar with couscous you may be concerned that the amount of food seems small for two people, but like rice it fills you up pretty quickly because it expands.  If you do decide to go with the larger variety though you could get away with making a cup rather than 2/3 as stated in the recipe.

Jeff said this reminded him a lot of sweet and sour which is no surprise given the vinegar and sugar based sauce, but it’s a little different with the sundried tomatoes and red wine vinegar.  It is nice and sweet and it coats the chicken wonderfully so you get all the flavors in each bite.  I did notice afterwards that I misread a portion of the recipe off my phone and used 4 T. of sugar instead of tsp. which could have made a substantial amount of difference, so I am just going to go ahead and list it as I made it since I had great results.  I encourage you to add  a good handful of spinach or even two since it cooks down so small.  Another great thing about this recipe… at least for me, is that other than the spinach, all the ingredients are things I typically have on hand so I can easily throw this together any time.


Sticky Glazed Chicken & Couscous

Serves : 2                  Time to make : 20 minutes

Ingredients :

  • 3 boneless skinless chicken breasts, sliced thin (about 12 oz)
  • 2/3 cup dry couscous
  • 1/2 small red onion, diced
  • 8 or so sundried tomatoes, chopped (about 1/4 cup)
  • handful of spinach
  • 6 T. red wine vinegar
  • 4 T. brown sugar
  • cooking spray or olive oil

Directions :

  1. Spray skillet with cooking spray or put a bit of olive oil and heat over medium-high heat.
  2. Add onion, cook for 1 min. stirring until slightly browned.  Season and add your chicken, cook about 6-7 minutes until  browned and mostly cooked through.
  3. Boil the water for your couscous  as directed on the package, then add couscous and cover.  If you chose to use the large variety you will need to keep the burner on a lower heat and stir occasionally for about 8-10 minutes (or as directed on package) otherwise it can sit there for about 5 minutes untouched if you used the small kind.
  4. To the chicken, add your vinegar and sugar, and stir it well to get it all mixed.  Throw in tomatoes, and cook a couple of minutes until sauce comes together and gets sticky and thick, and chicken is fully cooked through.
  5. Throw in your big handful of spinach and stir until it just wilts down and remove from heat. Serve chicken over the warm couscous.




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