Ruby Glazed Chicken and Jeweled Couscous- A Little Light Lunch

These two recipes are stand-alone stars, together worthy of an Oscar.
Enjoy for lunch or supper!

Ruby Glazed Chicken and Jeweled Couscous
Ruby Glazed Chicken and Jeweled Couscous

Ruby Glazed Chicken

What you’ll need…

  • 1 cup pomegranate juice
  • ¼ cup ketchup
  • ¼ cup plum sauce
  • 2 teaspoons soy sauce
  • 4 chicken breasts (approximately 5 ounces each), skin on and either on or off the bone

What to do…

Put the pomegranate juice in a large bowl and whisk in the ketchup, plum sauce and soy sauce. Add the chicken, cover, and marinate overnight in the fridge.

Preheat the oven to 400 degrees F. Put the chicken in a roasting pan and pour the marinade over it. For the chicken on the bone, cover with aluminum foil and bake for 15 minutes. Uncover, baste the chicken with the juices in the pan, and bake for 30 minutes more, basting every 10 minutes. For boneless chicken, bake uncovered for 30 minutes, basting every 10 minutes with the juices in the pan.

Remove the chicken from the oven and let stand for 10 minutes before serving, as the glaze can be very hot. If you prefer your meat off the bone, slice the chicken away from the bone before serving. Makes 4 servings.

Jeweled Couscous

What you’ll need…

  • 1 cup couscous
  • 1 ¼ cups hot vegetable or chicken broth
  • 2 tablespoons melted butter
  • 1 teaspoon lemon juice
  • Salt and pepper
  • 1/3 cup dried cranberries
  • 4 scallions, thinly sliced
  • 1 tablespoon chopped cilantro (optional)

What to do…

Put the couscous in a bowl and add the hot broth, butter and lemon juice. Cover and leave to stand for 5 minutes, until the liquid has been absorbed. Fluff with a fork and season to taste with salt and pepper. Stir in the cranberries, scallions and cilantro, if using, and serve warm. Makes 4 servings.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.