Citrus Crusted Chicken With Israeli Couscous


So The Everygirl did a piece on cooking with blood oranges including several fantastic recipes! For me, this chicken and couscous reciper takes the cake. You can skip the breadcrumbs to make the chicken a bit healthier if you’d like.

If you like this recipe, check out more blood orange recipes from The Everygirl here. 

Chicken Ingredients:
4 thin chicken cutlets (2 breasts sliced in half and pounded)
1 cup flour
1 egg, beaten
1 cups panko breadcrumbs
1 cup plain breadcrumbs
1 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon blood orange zest
2 tablespoons blood orange juice
olive oil

Directions:
Place flour in one bowl/dish, the beaten egg and blood orange juice in another bowl/dish, and the breadcrumbs and various citrus zests in a third bowl. Dredge the chicken first in the flour, then egg, and finally the breadcrumb mixture, coating fully. Heat olive oil in a skillet over medium high heat. Once oil is heated cook chicken in oil for 4-5 minutes per side until crisp and golden brown. Remove and place over paper towel to remove excess oil.

Israeli Couscous Ingredients:
1 ½ cups Israeli couscous
¾ cup water
1 cup vegetable stock
2 teaspoons apple red wine vinegar
1 tablespoon mint, chopped
1 teaspoon blood orange zest
2 tablespoons blood orange juice
2 tablespoon olive oil
10-15 cherry tomatoes, sliced in half
1/3 cup crumbled feta

Directions:
Heat 1 tablespoon olive oil in medium size saucepan. Add couscous and let it toast (2 minutes) stirring occasionally. Add vegetable stock and water and let the mixture come to a boil. Once boiling, cover, reduce heat to low and simmer until water is absorbed. Remove from heat and stir in remaining ingredients (red wine vinegar, remaining 1 tablespoon olive oil, mint, orange zest, orange juice, tomatoes, and feta. Season with salt and pepper to taste.

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