Tobblin's Orange Chicken with cous cous.

Another easy main dish, which works great with rice pilaf, wild rice, or cous cous.

Take some chicken breasts, thaw them, and marinade them ( same way for the beef marinade below, except add in a couple spoonfuls of lemon juice )

Fry or BBQ the chicken breasts, while you are doing this, take some chicken broth, and make a cornstarch gravy,
and take another pan, and mix orange juice, and garlic powder, and abit of brown sugar, and a tiny bit of salt, make a cornstarch sauce out of this, ( you want it to taste sweet, over the salt, and you want the garlic to stand out.


Now, take a nice oven safe pan, ( biscuit pan works and I like glass because it clans better ) ladle in the bottom, a good covering of the gravy, put the chicken breasts in it, then, Cover each piece with a ladle of more gravy, and a piece of Swiss cheese. Let the cheese melt in the oven, take out a serving, and ladle over it, some of the orange sauce.

Serve it with a salad and some cous cous, and it is great!


And, for the cous cous,
Heat a pan, put in the pan some butter, some pine nuts, some pistachios, and some sunflower seeds, brown them with a sprinkling of garlic powder, or fresh diced garlic.
add in the cous cous, and let it soak up the butter, ( make sure you are just warming the first ingredients, you don't want to darken them too much )
then add in 16oz of chicken broth, ( or water, if you want to season it yourself ) let it steam til the liquid is almost gone, don't let it burn, fluff with a fork, you want the cous cous almost dry.
at the very end, when your fluffing it, add in some dried cranberries ( or sundried tomatoes , your choice, depending on the dish you serve with )

The Cranberries are a great addition, to it for a non traditional Thanks Giving, they bring out a sweet in the dish and make it a real balanced flavor.
The Sundried tomatoes go good with anything.