I hope everyone had a good Presidents’ Day weekend – or regular weekend for my international readers, or the many Americans who don’t get Presidents’ Day off (I didn’t until a few years ago, so it always feels like a bonus)! I went to a small cookout over the weekend, and the gracious hosts sent me home with what I can only describe as a slab of delicious smoked chicken. The next night, I made Moroccan Chicken with it. I’m surprised I’ve never posted this recipe because it’s been one of my go-tos for years. If you have a rotisserie chicken or other cooked chicken, and want to do something a little different with it, this is a great option. It’s easy and makes a ton of food.
Quick Moroccan Chicken
From Real Simple, January 2007. Serves 4.
1 cooked rotisserie chicken (or equivalent), cut in pieces
1 10-oz box couscous
1 15-oz can sliced peaches, drained
1 large clove garlic, thinly sliced or minced
½ cup orange juice
1 ½ Tbsp light brown sugar
1 ½ Tbsp red wine vinegar
½ Tbsp olive oil
¼ cup fresh parsley (or just sprinkle some dried)
Pinch ground nutmeg
1. Cook the couscous according to package directions.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 ½ minutes.
3. Add sugar, nutmeg, vinegar, and orange juice and bring to a simmer.
4. Add peaches and continue to simmer until the sauce has reduced slightly, about 5 minutes.
5. Divide couscous and chicken among individual bowls, top with peach sauce, and sprinkle with parsley.
About Brenda W.
Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister’s iced tea.View all posts by Brenda W. →
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