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Dutch Oven Cranberry Almond Chicken with Couscous



serves 6-8 people


3 lbs. boneless chicken breast, cut into strips or chunks
2 cloves garlic, minced
2 cups chicken broth (1 small can)
¼ cup lemon juice
¼ cup brown sugar
2 boxes couscous (Near East Wild Mushroom worked well)
⅓ cup dried cranberries
⅓ cup sliced almonds
1 bunch of fresh asparagus

Pour chicken broth into bottom of an oiled dutch oven. Add lemon juice, brown sugar, garlic, chicken, and the couscous flavor packets. Simmer 20-30 minutes until chicken is cooked. Then add the couscous, cranberries and almonds and recover for 5 minutes. Place the asparagus over the top of the meal and recover for 5 minutes; remove from heat. Don’t overcook the asparagus; it should be bright green when properly steamed.


This is a great recipe for chicken. Something different than the usual chicken and one I'm definitely going to try. I love almonds and cranberries and I bet the rest of the family would love it.

Diane Lane

I like that this is a fresh way to cook chicken. So many chicken recipes are the same old, same old tastes and techniques, and this should give the family something new to look forward to, and sounds fairly healthy, as well.