orange pomegranate chicken w/ steamed broccoli & nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food on 01.30.11 at 5:30 pm

with chinese new year just around the corner, i thought it would be fun to do a culinary experiment and my own clean-eating fusion twist on a popular chinese takeout menu item — orange chicken.

– pre-heat oven to 375F
– place 4 lean chicken breasts in oven-safe dish w/ a bit of extra-virgin olive oil (ev0o)
– pour 1 can frozen orange juice from concentrate (thawed) evenly over chicken
(tip: to make the sauce less sweet, reduce the o.j. to just 3/4 can.)
– add 2 tbsp orange marmalade
– add 1 cup water w/ 2 small pkgs chicken bouillon
– add 1/2 red onion (chopped into long thin strips) evenly over chicken
– add 1/4 cup dried pomegranates
– season 1/8 cup fresh cilantro (rough chop) & ground black peppercorns
– bake for 45min (covered dish) at 375F until chicken is cooked and no longer pink inside.
(tip: baking time may vary, depending on your oven. if the chicken needs more time, you may need to bake for additional 10-15min, uncovered.)

– 2 heads of broccoli (cut into florets)
– steam broccoli in the microwave or stove-top, depending on your time and preference

– you’ll typically find couscous in the ethnic food aisle at grocery or health food stores.
– there are lots of different flavours and varieties of couscous available. most couscous is durum wheat-based, but you can also find a selection of gluten-free couscous.
– follow directions for preparing the couscous you have on-hand, and set aside.
– add cashews or pistachios (crushed in mortar & pestle)

  1. […] ginger shrimp & edamame noodle bowl orange pomegranate chicken w steamed broccoli & nutted couscous […]


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