Lavender-Honey Glazed Baked Chicken with Pistachio-Cranberry Couscous
This elegant baked chicken recipe features a unique lavender-honey glaze that infuses the chicken with floral sweetness, complemented by a vibrant pistachio-cranberry couscous. Perfect for special occasions, this dish combines sophisticated flavors and stunning presentation to impress your guests.
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Preheat your oven to 375°F (190°C). In a small bowl, mix together 1/4 cup of honey, 1 tablespoon of dried culinary lavender, 2 tablespoons of Dijon mustard, and 1 tablespoon of olive oil to create the glaze.
Season 4 chicken thighs with salt and pepper on both sides. Place the chicken thighs in a baking dish and brush the lavender-honey glaze generously over the top.
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
While the chicken is baking, prepare the couscous by bringing 1 1/2 cups of chicken broth to a boil in a saucepan.
Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
In a separate bowl, mix together 1/2 cup of chopped pistachios, 1/2 cup of dried cranberries, and the zest of 1 lemon.
Combine this mixture with the fluffed couscous and season with salt and pepper to taste. Once the chicken is done, let it rest for 5 minutes before serving.
Plate the chicken alongside a generous scoop of the pistachio-cranberry couscous, and drizzle any remaining glaze over the top for an extra touch of elegance.
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