Sweet-and-Sour Chicken with Israeli Couscous
We Also Love
- Comments()
Martha Stewart Living, September 2009
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 celery stalk, diced
- 4 garlic cloves, thinly sliced
- 2 bone-in, skinless chicken breast halves (12 ounces each)
- 1/2 cup fresh orange juice
- 1/4 cup red-wine vinegar
- 3 tablespoons dried currants
- 1 tablespoon sugar
- 8 jarred peperoncini, drained
- 1/2 cup dried Israeli couscous or orzo
Directions
-
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, orange juice, vinegar, currants, sugar, and peperoncini. Bring to a simmer; cover, and cook until chicken is cooked through, 20 minutes. Cut each piece in half.
-
Meanwhile, bring a pot of water to a boil. Add couscous, and cook until al dente. Drain. Serve chicken with sauce over couscous.
You could sub out the "Israeli" couscous for hulled barley, brown rice or quinoa.
LOOOOOOL "Israeli" couscous.