Chicken with Apples, Raisins and Olives

2 TBSP butter
1 TBSP extra virgin olive oil
1 1/2 lbs. boneless, skinless chicken thighs
salt and pepper
1 large apple, cut into 1/3 inch cubes
1/3 cup raisins
1/2 tsp cinnamon
1/3 cup large green olives, pitted and coarsely chopped
1 box (5.8oz) garlic and olive oil couscous
1/2 lemon, cut into wedges

In a large skillet, melt butter in the olive oil over medium-high heat.  Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden brown and just firm to the touch (8 minutes).  Transfer to a plate and cover with foil.  Add the apple, raisins, and cinnamon to the skillet with 1/3 cup of water and scrape up the brown bits; season with salt and pepper.  Cover and cook over medium heat until the apple is tender, about 5 minutes.  Cut the chicken into chunks and stir into the skillet.  Add olives and remove from the heat.  Meanwhile, cook couscous according to package directions.  Spoon coucous onto plates and top with the chicken mixture.  Serve with the lemon.  Serves four.

*** We just had this tonight for the first time and it was WONDERFUL.  I only used about 3/4 lb of chicken, and we served it over rice rather than the boxed couscous. 

Oatmeal Gren

Onion Muffins

1 3/4 C all purpose flour

3/4 C old fashioned oats

2 T sugar

1 T baking powder

1/2 t salt

3/4 C milk

1/2 C cottage cheese

1/3 C vegetable oil

1/4 C chopped green onions

1 egg

Preheat oven to 400 degrees F. Grease or paper-line 12 (2 1/2 inch) muffin cups.

Combine flour, oats, sugar, baking powder and salt in large bowl. Combine milk, cottage cheese, oil, green onions and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups.

Bake 25 to 30 minutes until golden brown and wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm.