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Apricot Ginger Glazed Chicken with Summer Couscous

Apricot Ginger Oven & Grill Sauce marinates the chicken and is also part of the couscous for a lovely dish.

Ingredients

  • 2 Chicken breasts, split
  • 1 cup Robert Rothschild Farm Apricot Ginger Oven & Grill Sauce
  • 2 cups Chicken stock
  • 10 oz. Instant couscous
  • 1 tsp. Salt
  • 1/2 tsp. Cinnamon, ground
  • 1/4 cup Olive oil
  • 1 Lemon, zested, juiced
  • 1 small Red onion, peeled, diced
  • 1 large Cucumber, peeled, seeded, diced
  • 1/2 each Red and yellow bell peppers, cored, seedes, diced
  • 1 small Tomato, chopped
  • 1/2 cup Mandarin oranges in light syrup, cut into small bits
  • 1/4 cup Cilantro leaves, plus extra for garnish
  • As needed Ground black pepper and salt
  • Directions
    1. For chicken: Marinate the chicken breast with 1/2 cup of Apricot Ginger Oven & Grill Sauce in a plastic bag for 2 hours. Grill slowly, basting with extra sauce. Cook until juicy. Do not overcook.
    2. For Couscous: In a saucepan, bring chicken stock to a boil. Place couscous in a large, heatproof bowl. Stir in the salt and cinnamon. Pour boiling stock over couscous mixture. Cover and let stand for 5 minutes.
    3. In another large bowl, combine olive oil, 1/2 cup of Apricot Ginger Oven & Grill Sauce, lemon juice and zest, red onion, cucumber, peppers, tomato, orange and cilantro leaves. Add the couscous and toss until well blended. Season with salt and pepper.
    4. On a large platter, lay a bed of couscous down and arrange chicken over it. Garnish with extra cilantro and provide an extra side of Apricot Ginger Oven & Grill Sauce for dipping.

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