Cranberry Chicken and Cous Cous

The cranberry make this a sweetly tart dish.

The barbeque sauce makes this a smoky dish.

The pepper makes this a spicy dish.

Sweet, smoky, and spicy. This sounds like the beginning of a romance novel. The fact that it is served over cous cous kind of kills it though.

Cranberry Chicken and Cous Cous Recipe

Yields 4 servings

Chicken Ingredients

14 oz. can whole berry cranberry sauce

1 cup barbeque sauce (I used KC Masterpiece Smoky Bourbon)

4 boneless and skinless chicken breasts

½ cup celery, diced

½ cup onion, diced

2 Tbsp red pepper flakes (optional)

Salt and pepper to taste

Chicken Directions

1. Combine the cranberry sauce and barbeque sauce in a bowl. Set aside.

2. Add the chicken to the slow cooker. Top with celery, onion, red pepper, and salt and pepper.

3. Add the cranberry and barbeque mixture and disperse evenly.

4. Cook on low for 3-4 hours, or until done.

5. This next step is optional. You could serve the breast whole, but I prefer in chunks. Remove the chicken breasts from the slow cooker and let cool for five minutes. Cut into pieces and return the pieces to the slow cooker. Stir to verify that the chicken is coated.

Cous Cous Ingredients

1 box Near East Plain Cous Cous

Cooking spray

1 cup celery, diced

1 cup onion, diced

½ cup dried Cranberries

1 Tbsp red pepper flakes (optional)

Cous Cous Directions

1. Prepare the cous cous as indicated on the box.

2. While the cous cous is cooking, spray a skillet with the cooking spray and add the rest of the ingredients. Cook until celery and onion are slightly tender.

3. Mix the skillet mixture into the cous cous.

4. Plate the cous cous and serve the cranberry chicken on top.