Honey-Orange spiced chicken, curried couscous & green beans
My first post!
Honey-Orange spiced chicken
1 tbsp. olive oil for sauteeing
2 lbs. chicken - your choice of cut (I used boneless breasts)
2 medium onions, sliced
1 tsp. kosher salt
1 tsp. paprika
1/8 tsp. ground pepper
1 cup orange juice
1/4 cup honey
2 tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup olives (I didn't use these, as hubby HATES them)
1 tbsp. cold water
2 tsp. cornstarch
Orange slices for garnish (which I didn't use, as the oranges I had turned bad!)
Heat oil in skillet until hot. Cook chicken briefly over medium heat until brown on each side - four-ive minutes on each side should do it. Place chicken in a rectangular baking dish, and top with sliced onions. Sprinkle all with salt, paprika and pepper. Mix together the orange juice, lemon juice, honey, ginger, and nutmeg; pour over the chicken. Bake at 350 degrees until done (about 30 minutes for boneless breasts; bone-in chicken will probably take 45 minutes).
Arrange chicken, onions, and olives on serving dish. Pour pan juices into a small saucepan. Heat to boiling. Mix the water & cornstarch together; stir into the boiling juice mixture, and stir until slightly thickened, about a minute or two. Garnish chicken with orange slices, and serve with the orange sauce.
My side dishes were what I call 'lazy sides' - they don't require much thought. :)
Curried couscous
Enough couscous to your liking - I used 2 cups for about 4-6 servings
1 1/2 cups water
Dash of olive oil
About 3/4 cup frozen peas/carrots mixture
Curry paste or powder
pinch of garam masala
Salt & pepper to taste.
Prepare couscous according to package directions. When water is at the boil, throw in the peas & carrots. After letting couscous 'set' after cooking, add curry paste, garam masala and salt & pepper to your liking.
Haricot verts with almonds
one package frozen haricot verts
1/2 cup sliced almonds
1/2 tsp kosher salt
Dash of olive oil
1/2 tsp. herbes de provence
Steam the green beans in a saucepan in a small amount of water. When thawed, toss with olive oil. Sprinkle salt & herbes de provence over all; toss again to coat. Top with sliced almonds just prior to serving.
Honey-Orange spiced chicken
1 tbsp. olive oil for sauteeing
2 lbs. chicken - your choice of cut (I used boneless breasts)
2 medium onions, sliced
1 tsp. kosher salt
1 tsp. paprika
1/8 tsp. ground pepper
1 cup orange juice
1/4 cup honey
2 tbsp. lemon juice
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup olives (I didn't use these, as hubby HATES them)
1 tbsp. cold water
2 tsp. cornstarch
Orange slices for garnish (which I didn't use, as the oranges I had turned bad!)
Heat oil in skillet until hot. Cook chicken briefly over medium heat until brown on each side - four-ive minutes on each side should do it. Place chicken in a rectangular baking dish, and top with sliced onions. Sprinkle all with salt, paprika and pepper. Mix together the orange juice, lemon juice, honey, ginger, and nutmeg; pour over the chicken. Bake at 350 degrees until done (about 30 minutes for boneless breasts; bone-in chicken will probably take 45 minutes).
Arrange chicken, onions, and olives on serving dish. Pour pan juices into a small saucepan. Heat to boiling. Mix the water & cornstarch together; stir into the boiling juice mixture, and stir until slightly thickened, about a minute or two. Garnish chicken with orange slices, and serve with the orange sauce.
My side dishes were what I call 'lazy sides' - they don't require much thought. :)
Curried couscous
Enough couscous to your liking - I used 2 cups for about 4-6 servings
1 1/2 cups water
Dash of olive oil
About 3/4 cup frozen peas/carrots mixture
Curry paste or powder
pinch of garam masala
Salt & pepper to taste.
Prepare couscous according to package directions. When water is at the boil, throw in the peas & carrots. After letting couscous 'set' after cooking, add curry paste, garam masala and salt & pepper to your liking.
Haricot verts with almonds
one package frozen haricot verts
1/2 cup sliced almonds
1/2 tsp kosher salt
Dash of olive oil
1/2 tsp. herbes de provence
Steam the green beans in a saucepan in a small amount of water. When thawed, toss with olive oil. Sprinkle salt & herbes de provence over all; toss again to coat. Top with sliced almonds just prior to serving.