akh

sweet and sour chicken with couscous

In dinner on May 17, 2011 at 2:09 am

this recipe was described as “tongue-tingling,” and let me tell you – it was! and delicious, too. plus i got to use my tajine, which is always a bonus.

you start by heating a dutch oven (or tajine!) over medium high heat, and sauteing 1 large diced onion and 4 thinly sliced garlic cloves.

then add 24 ounces of chicken pieces (i used thighs), 1/2 orange juice (it says fresh. yeah right), 1/4 red wine vinegar, 3 tablespoons dried currents (i used golden raisins instead, that i chopped to make them current-sized), 1 tablespoon sugar and 8 jarred peperoncini.

i had never tried peperoncini before, but wow are they tasty! a little spicy, a little tangy. mmm. i recently added some leftover ones (they keep in a jar in the fridge forever) to a pot of lentils with great success.

anyway, S&P your chicken,

bring mixture to a simmer, cover, and cook until chicken is done – about 20 minutes.

serve over israeli couscous (or regular couscous or pasta or pieces of super crunchy toasted french bread, even!)

this recipe gets at least four out of five stars. and so easy.

[i’d give credit to the magazine my mum tore it out of, but i can’t tell from the clipping… don’t sue me!!]

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