CookingLight diet CookingLight diet
Benjamin GIbson
Active Time
35 Mins
Total Time
40 Mins
Serves 4 (serving size: 2 thighs, 1/2 cup couscous, 1/2 cup green bean mixture, and 1 1/2 tbsp. sauce)

Get the oil nice and hot (but not smoking hot) to get a good sear on the chicken thighs. Hot oil prevents sticking and helps create a flavorful base for the tangy-sweet orange glaze.

While the chicken rests, the sauce finishes itself, so you can make the couscous and green beans. Small chicken thighs work best here so each person gets two; four larger thighs work, too, but need an extra couple minutes in the skillet to cook through.

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, undisturbed, until browned on one side, 4 to 5 minutes. Stir in orange juice, vinegar, and stock. Turn chicken; cover and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a plate; cover with aluminum foil to keep warm.

Step 2

Reduce heat to low; cook sauce, stirring occasionally, until reduced to about 1/3 cup, 8 to 10 minutes. Stir in butter until melted; remove from heat, and set aside.

Step 3

While sauce cooks, prepare couscous according to package directions. Fluff with a fork. Gently stir in pine nuts and chopped scallions.

Step 4

Fill a saucepan with water, and bring to a boil over high. Add green beans, and cook until tender, 3 to 4 minutes. Using a slotted spoon, transfer beans to a medium bowl. Add orange segments to beans; gently toss. Divide couscous mixture among 4 plates, and add green bean mixture; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Top with chicken; drizzle with sauce, and sprinkle with sliced scallions, if desired.

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