Best 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.

ONE-PAN CHICKEN AND COUSCOUS PILAF WITH PEAS, ALMONDS, AND SPICY CREMA

Steps:

• Wash and dry all produce. Pat chicken dry with a paper towel. Season all over with plenty of salt and pepper. Heat a large drizzle olive oil in a medium pan over medium-high heat. Add chicken and cook until browned on surface and no longer pink in center, 5-7 minutes per side. Transfer to a plate and set aside.
• Meanwhile, place ⅔ cup water and stock concentrate in a medium, microwave-safe bowl. Microwave on high until very hot, about 2 minutes. Carefully remove bowl from microwave and stir in couscous, 1 TBSP butter, and a large pinch of salt. Cover with plastic wrap and set aside.
• Meanwhile, trim and thinly slice scallions. Core and dice tomato. In a small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until you reach a loose, drizzly consistency.
• Melt 1 TBSP butter in pan used for chicken over medium-high heat. Stir in peas, tomato, half the scallions, half the almonds, half the Turkish spice (use the rest as you like), and a large pinch of salt. Cook, stirring, until fragrant and peas are warmed through, about 1 minute.
• Remove plastic wrap from bowl with couscous. Fluff couscous with a fork. Stir in veggies from pan. Season with salt and pepper.
• Divide couscous and chicken between plates. (TIP: Slice chicken first for easier eating.) Drizzle with crema. Garnish with remaining scallions and almonds. Cut lemon into quarters and serve on the side for squeezing over.

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.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

PINEAPPLE-GLAZED CHICKEN BREASTS WITH COUSCOUS PILAF

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. * 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. To avoid bacteria contamination, discard any remaining preserve mixture from bowl used for brushing the chicken
• 5. Nutritional Information Nutrition Information: 1 Serving (1 Serving) * Calories 410 o (Calories from Fat 40), * Total Fat 4g o (Saturated Fat 1g, * Cholesterol 70mg; * Sodium 360mg; * Total Carbohydrate 63g o (Dietary Fiber 3g, o Sugars 21g), * Protein 31g;