Ginger LFSJ Chicken with Fruited Couscous

Maria Chedid

3 tablespoon olive oil
8cloves garlic, coarsely chopped
4 teaspoons minced fresh ginger
1 Whole Chicken 1.500Kg
1 teaspoon salt, divided
1 teaspoon pepper
2 cups unsweetened apple juice
2 teaspoon butter
2 cup plain couscous
1 cup dried fruit

Ginger LFSJ Chicken with Fruited Couscous
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Ginger LFSJ Chicken with Fruited Couscous
Print Recipe
Instructions
  1. Heat oil in large skillet over medium-high heat. Add garlic and ginger; cook, stirring constantly, for about 1 minute. Season chicken with 1 Spoon teaspoon salt and pepper. Add chicken to pan; cook for about 4 minutes on each side or until lightly browned and thoroughly cooked. Use tongs to transfer chicken to plate; cover to keep warm. Stir apple juice, butter, and remaining 1/4 teaspoon salt into same skillet over medium heat. Heat until juice is hot but not boiling. Stir in couscous and dried fruit; cover and let stand for about 5 minutes or until liquid is completely absorbed. Fluff with a fork. To serve, spread couscous on each plate and top with a chicken.