Tuesday, July 25, 2017

Cherry Rosemary Chicken with Couscous

We made this a few days ago. The cherries go sooo well with the chicken and it's a super easy, fun and quick recipe. The result is very delicious and it looks beautiful also!
In addition, it made for great lunches for the next day as well.

The original recipe for the cherry rosemary chicken is here: http://heatherchristo.com/2016/08/08/rosemary-cherry-balsamic-roasted-chicken/

Rosermary Cherry Chicken with Couscous!

Out of the Oven!

Yum couscous!

Ready to bake!


Cherry Rosemary chicken:
5 small chicken breasts (we used frozen)
6 fresh sprigs of rosemary - leaves taken off the stems
2 cups pitted cherries - cut in half
2 cloves garlic, minced
1/4 cup olive oil
4 tablespoons balsamic vinegar

2 cups chicken stock
2 cups couscous
2 tablespoons butter
salt or other spices - we used a tuscan garlic blend (about a tablespoon) 


For the chicken:
1. Pre-heat oven to 400 F.
2. Place all ingredients into an oven safe dish and mix together.
3. Bake for about an hour or until chicken has cooked through. For us, it was about an hour since we put them in frozen.

1. Bring water with butter and spices to a boil.
2. Add couscous.
3. Turn off heat and cover. Let stand for about 5 minutes and fluff with fork before serving. 

What we liked:

The flavor combination was pretty incredible. The time to prepare was also very short. It took the longest to pit the cherries, but overall the prep time was minimum. We used the rosemary from our garden! 

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He liked the couscous (Even with all the spices!) 

Next time:

No change! This is a great dish!

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