Honey-Glazed Chicken on Couscous

Yes, this is a photo of a chicken platter being served in a disposable aluminum container.  This is my story.  I was faced with a sign-up sheet for “entrée/appetizer.”  Ugh.  I am OK covering dessert, but feel like running the other way when it’s my turn to bring a savory dish.  Why?  Aside from the fact that I have an insatiable sweet tooth, I’ve found that picking the right savory dish that will make most guests happy is tricky.  It has to travel well and will need to be able to survive sitting around a while before being served.  Most importantly, consider that a lot of guests will be health conscious or have dietary restrictions.  And if children will be there, then wacky flavor combinations will pretty much ensure that your dish will find its way to the trashcan.  While salads are the usual top choice (except for kids), those guests searching the reception table for something more substantial might start a protest if salads are their only choice.  So what is healthy and tasty, can travel well,  yet can sit around for a couple of hours on the reception table without eventually tasting like a shoe?  It’s been a mystery to me for years on end, but I’ve decided to start on a quest to find potluck dishes that fit the bill.

For my first entry, I am turning to a chicken dish.  Many years ago (two decades!), I was at an outdoor reception that was catered, and the main attraction was an incredibly juicy and flavorful cold platter of chicken breasts. Cold chicken breast that’s still juicy?  Is that even possible?  I have not yet been able to replicate that memorable moment, but I have found a chicken dish that is a good start.  It calls for honey, lemon and a little bit of oil, but no mayonnaise or cheese, yet it is still juicy and full of flavor.  Serve it on a bed of couscous and the deed is done.

A couple of side notes.  Basting the chicken is the key to making this dish work.  Miss that step, and the resulting chicken will not look too good.  If the basting works, the color of the chicken breasts will be a nice golden brown.  The carmelized marinade will be all but used up by the end of the cooking time.  The chicken is supposed to go from looking like this:

To looking like this:

Arrange the chicken on a bed of couscous, dress the perimeter with curly lettuce and some grapes, and you’re good to go.

Print Recipe
Honey-Glazed Chicken Platter on Couscous
2016 © HollyTrail.com
Cuisine American
Cook Time 45 minutes
Servings
people as a main course or appetizer
Ingredients
For the chicken:
  • 2 tablespoons olive oil
  • 1 clove garlic crushed and minced
  • 2 tablespoons honey (not creamed)
  • zest from 2 lemons
  • juice from 1 lemon
  • 6-8 chicken breasts (skinless, boneless)
For the couscous
  • 2 packages seasoned couscous OR
  • 1 3/4 cups couscous
  • 2 cups water or chicken broth
  • 3/4 teaspoon salt
  • 2 teaspoons dried thyme or oregano
  • 2-3 tablespoons unsalted butter
  • curly lettuce and grapes or cherry tomatoes for garnish
Cuisine American
Cook Time 45 minutes
Servings
people as a main course or appetizer
Ingredients
For the chicken:
  • 2 tablespoons olive oil
  • 1 clove garlic crushed and minced
  • 2 tablespoons honey (not creamed)
  • zest from 2 lemons
  • juice from 1 lemon
  • 6-8 chicken breasts (skinless, boneless)
For the couscous
  • 2 packages seasoned couscous OR
  • 1 3/4 cups couscous
  • 2 cups water or chicken broth
  • 3/4 teaspoon salt
  • 2 teaspoons dried thyme or oregano
  • 2-3 tablespoons unsalted butter
  • curly lettuce and grapes or cherry tomatoes for garnish
Instructions
To prepare the chicken:
  1. Preheat oven to 375⁰F.
  1. In a bowl, whisk the olive oil, minced garlic, honey, lemon zest, and lemon juice until well combined.
  2. Place the chicken breasts in one layer in a large baking pan or dish. Pour the marinade over the chicken breasts, turning them to coat.
  3. Place in the preheated oven and bake for a total time of 40-45 minutes. However, while the chicken is baking, turn the chicken over after 15 minutes, and then turn them over again 10 minutes later.
  4. When the marinade begins to carmelize, baste the tops of the chicken breast frequently with the carmelizing marinade. This will give the chicken a nice brown coating and sweet/sour flavor.
  5. When fully cooked, the chicken will be coated with most of the marinade. Take the pan out of the oven and let the chicken cool.
Prepare the couscous
  1. If using a package of flavored couscous, follow the instructions on the package.
  2. If making your own couscous: Pour the water or broth into a medium saucepan. Add salt, herbs, and unsalted butter.
  3. Bring mixture to a boil. Remove the pan from the heat and pour in the couscous all at once. Stir until well combined.
  4. Cover the saucepan and let it sit for 10 minutes. If couscous is too dry, add a bit more boiling water and let the pot sit longer. Fluff the couscous with a fork before serving.
Assemble the platter
  1. Spread couscous on the bottom of the serving dish.
  2. On a cutting board, cut the chicken breasts into thin slices. Transfer the cut chicken breasts to the serving dish and fan out on top of the couscous.
  3. Decorate the edges of the plate with curly salad and grapes or cherry tomatoes. Refrigerate until ready to serve.
Recipe Notes

Can be served as a cold appetizer or main course.

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