Honey Chicken with Garlic Couscous

I am really excited to share this Honey Chicken with Garlic Couscous with you! Chicken is one of my favorite mainstays at any dinner setting. I can’t think of a week going by without some form of a chicken dish on our table. This particular recipe is fast, easy and delicious! It’s a little on the messy side as far as cleanup goes, but you’re supposed to get a little messy in the kitchen, right?!

This meal isn’t quite a 30 minute meal, but more like a 45 minute meal which isn’t half bad considering how delicious and packed full of flavor this meal is. Part of what gives this meal so much flavor is something I love…Better Than Bullion as my stock base…I have it almost every flavor in my pantry. If you are running low on chicken stock you could substitute veggie stock in this recipe and it wouldn’t alter the taste that much. I also use a blend of thyme, salt, pepper and garlic powder as my main seasoning to accompany the honey. The key to this dish is also getting a good sear on the chicken and you can only do that with a hot pan.

Some tips I use when cooking multiple pieces of food in a pan is to place the chicken in a clockwise motion in order to know when to flip each piece. Also laying the chicken in the pan in a motion going away from your body will ensure that you will not get splashed with grease. Each piece of chicken needs to cook the same amount of time, so timing is very important…this will ensure that each piece of chicken has been properly cooked. When I say this recipe has a crazy amount of flavor, I mean it! This chicken is not only juicy, but each bite is savory and sweet. I can now vouch that this recipe holds up to the leftover challenge…it is delicious and withstands being reheated for lunch the following day with no rubbery chicken issues. Now, I hope you enjoy this recipe as much as we did!

Honey Chicken With Garlic Couscous

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 Tbsp olive oil
• 2 Tbsp honey
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 2 boxes Garlic Olive Oil Pearl Couscous
• 3 cups chicken stock
• 1 (5 oz) package of fresh spinach

Directions:

• Preheat oven to 425 degrees F and preheat cast iron skillet on stove top to med-high heat.
• Pat chicken down with paper towels then rub each piece with honey; sprinkle with thyme, salt, pepper and garlic powder.
• Add couscous seasoning packet to chicken stock and set aside.
• Add oil to pan; once oil is hot add chicken and let brown for 5 minutes each side. Remove chicken from pan and let rest of a plate.
• Add couscous and spinach to pan; cook for 2 minutes or until couscous is browned and spinach has wilted.
• Add stock mixture to pan and bring up to simmer. Once simmering add chicken back to pan and place in oven.
• Cook in oven for 12 to 15 minutes, or until most of the liquid has been absorbed and the chicken is done.
• Remove from oven and let rest for 5 minutes before serving.
• Enjoy!

This recipe serves 4 with a small portion of leftovers.