Lebanese Chicken

• Eight skinless boneless chicken thighs
• 1/3 cup chopped onion
• One clove garlic minced
• 1 tablespoon margarine or butter
• 2 teaspoons finely shredded orange peel
• Half a cup orange juice
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons honey
• 1 cup cooked couscous

1. Rinse chicken, Pat try with paper towels. In a large skillet cook chicken, onion and garlic and hot margarine or butter over medium heat about six minutes or until chicken is browned, turning once.
2. Add orange peel, orange juice, and salt to skillet. Bring to boiling, reduce heat. Cover and simmer for five minutes. Sprinkle cinnamon and allspice onto chicken, drizzle of honey. Simmer, uncovered, for 5 to 7 minutes or more until chicken is tender no longer pink. Meanwhile cook couscous.

chicken thighs, onion, garlic, margarine, orange peel, orange juice, salt, cinnamon, ground allspice, honey, couscous

Taken from www.epicurious.com/recipes/member/views/lebanese-chicken-53061181 (may not work)