LEMON PEPPER CHICKEN WITH SPINACH AND COUSCOUS

This is a quick meal to make. Takes about twenty minutes from start to finish.

Tastes great. Not spicy so the kids love it too.

Perfect for when you feel like a light, mildly spiced meal.

Do try it. I'm sure you will end up making it often.

PS... Of course the Parsi Hubby said " it's good, but very American! "

If he could have his way, it would be Parsi or Indian food or steak every day!!

INGREDIENTS

3 tablespoons dijon mustard

3 tablespoons honey

4-6 large skinless, boneless chicken tender pieces, boneless and skinless. Or chicken thighs, cut in halves, boneless, skinless.

3 teaspoons coarsely ground mixed peppercorns

1 teaspoon finely minced fresh rosemary

Kosher salt

3 tablespoons extra-virgin olive oil

Half a medium onion, thinly sliced

1/3 cup brandy or red wine

1/2 cup low-sodium chicken broth

2 tablespoon chopped fresh parsley

4-5 cloves garlic, chopped

1 pound spinach. ( you can use the frozen, steam pack one too )

1 tbs creme or yogurt

1/2 teaspoon finely grated lemon zest

METHOD

 Brush 1 tablespoon mustard and 1 tbs honey all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.

Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, turn and cook till golden brown.

Set aside the skillet for the sauce.

Add the onions to the skillet; cook over medium-high heat until just soft.

Add the brandy.

Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and honey and the parsley.

Remove and drizzle on top of chicken pieces.

Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat.

Stir in the garlic; cook till golden brown.

Add the spinach, season with salt and cook until wilted; add the lemon zest and cream or yogurt and mix.

Serve with the chicken and spinach.

COUSCOUS

INGREDIENTS

1 cup small couscous

1 1/2 cups chicken brothLEMON

1 tbs butter

1/2 small onion chopped

1/2 tomato chopped

Salt

Pepper

1 tsp Sumac ( or add 1/4 tsp red chili powder )

1 tbs coriander

1 lemon juice

METHOD

Fry the onion till transparent. About three minutes.

Depending on the instructions on package, cook couscous.

Mine said

Boil broth. Add salt and butter.

Add couscous and simmer for 1 minute. Close heat.

Add onions, add chopped, pulp removed tamatoe  sand coriander.

Close pot and leave closed for five minutes.

Open and fluff couscous with fork.

Add lemon juice and sumac.Mix.

Serve with chicken and spinach.

Yummy!!!