Chicken Mojito with Mint and Lime over Couscous

By angielaine

This definitely has an unusual flavor. It is simple to make, although I don’t exactly agree with all the times mentioned in the directions. Since I am cooking with electric it often takes longer to sear the chicken and I never really get that browned look that you do with gas. Also, depending on how you like your asparagus, you may change the cooking time. I prefer mine tender-crisp and this was a little long for my delicate spears. Tobin didn’t taste the resemblance to a Mojito, but I really did!

Ingredients

• 1 cup couscous
• 24 asparagus spears
• 1 tsp garlic powder
• salt and freshly ground pepper to taste
• 2 tsp olive oil
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 Tbsp sugar
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup light rum
• 1/2 cup chicken broth
• 2 Tbsp lime juice
• 2 tsp finely grated lime zest
• 1/4 cup chopped fresh mint

Preparation

Step 1

Cook couscous according to package instruction. Preheat oven to 400°F. Coat baking sheet with cooking spray. Arrange asparagus on baking sheet and coat with cooking spray. Season with garlic powder, salt, and pepper. Roast 15 minutes until fork-tender. Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic, and sugar. Sauté about 3 minutes. Add chicken and sauté 3 to 5 minutes until golden brown on all sides. Add rum and broth and simmer 5 minutes or until liquid is reduced. Remove from heat and stir in lime juice and zest. Season with more salt and pepper. Chop asparagus and arrange with couscous and chicken mixture on platter. Sprinkle with mint.