Name: Pineapple Roast Chicken with Lemony Pearl Couscous
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 cup (225 g) pearl couscous; 1 lemon, zest finely grated; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) ketchup; 2 tbsp (30 ml) apple cider vinegar; 2 tbsp (30 ml) maple syrup; 1 tsp smoked paprika; 1 tsp chili powder; 2 cups (290 g) fresh pineapple, cubed; 1 ½ lb (675 g) boneless, skinless chicken thighs, cut into large pieces; 2 tbsp mint leaves, torn

Preparation

- In a pot of lightly salted boiling water, cook the couscous for 20 minutes or until tender. Drain and rinse under cold water. Place in a bowl. Add the lemon zest and 1 tbsp (15 ml) of the oil. Season with salt and pepper.
- Meanwhile, in a small bowl, combine the ketchup, vinegar, maple syrup and spices. Season with salt and pepper. Set the sauce aside.
- In a large non-stick skillet over medium-high heat, brown the pineapple in 1 tbsp (15 ml) of the oil for 2 minutes on each side. Set aside in another bowl.
- In the same skillet over medium heat, brown the chicken on both sides in the remaining oil. Add the pineapple and sauce. Mix well. Cover and cook for 5 minutes or until the chicken is cooked through. Adjust the seasoning.
- Serve the couscous and pineapple chicken on plates. Garnish with the mint leaves. Serve with a green vegetable, if desired.

Pineapple Roast Chicken with Lemony Pearl Couscous

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Ingredients

Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan