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The Voice of the Black Community

Table Charlotte- Recipes for the Week

So sweet: Honey mustard cranberry chicken with pine nut couscous
Recipe gives any meal a swift kick
 
Published Saturday, February 24, 2018 8:50 pm
by Ashley Mahoney

PHOTO | ASHLEY MAHONEY
Honey mustard cranberry chicken with pine nut couscous.

Continuing our February theme of couscous, this week’s recipe has a bit of a kick. Try this to heat things up.


Serves 2

Ingredients:

1/4 cup Dijon mustard

1/4 cup honey

1/4 cup apple cider vinegar

2 teaspoons green onions

1 teaspoon fresh thyme

1 teaspoon fresh rosemary  

1/4 cup dried cranberries

1 pound chicken breast

1 box pine nut couscous (roughly 5.8 ounces depending on the brand)

Preparation:

Chicken

Preheat oven to 350 degrees

Whisk together mustard, vinegar, honey, onions, thyme and rosemary in a small mixing bowl

Inch-dice chicken

Cover in dressing

Alternate pieces of chicken and cranberries on skewers

Place on cookie sheet and bake for 5-10 minutes

Couscous

Bring 1/4 cups water and 1 tablespoon olive oil to boil

Stir in couscous and contents from spice packet

Cover and remove from heat

Let stand for five minutes

Gently fluff with a fork

Serve chicken over a bed of couscous

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