Moroccan Chicken And Couscous

Recipe Ingredients

		Couscous
		Boiling water
1 cup	160g / 5.6oz	Dark raisins
1 2/3 cups	394ml	Low fat, low sodium chicken broth - see * Note
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Cardamom
1/8 teaspoon	0.6ml	Turmeric
1 1/2 tablespoons	22ml	Grated orange peel
1 2/3 cups	394ml	Dry couscous
2 cups	125g / 4.4oz	Green onions - chopped (large)
1/2 cup	73g / 2.6oz	Dry roasted salted peanuts - chopped
		Chicken
12 oz	340g	Low sugar apricot preserves
1/4 cup	59ml	Creamy peanut butter
1/3 cup	78ml	Orange juice
1/3 cup	78ml	Dry sherry
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Lime juice
4		Garlic cloves - minced
2 teaspoons	10ml	Lite salt
2 teaspoons	10ml	Curry powder
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Cardamom
1/2 teaspoon	2.5ml	Ground cumin
1 lb	454g / 16oz	Boneless skinless chicken breasts

Recipe Instructions

* Note: Some commercial brands of couscous require slightly different proportions of liquid to couscous. Check the instructions on the couscous package.

For the couscous: In a small bowl, pour boiling water over raisins. Let raisins stand until plump, then drain water. Combine chicken broth, sugar, spices, and orange peel in medium pot. Bring mixture to a boil. Stir in couscous and green onion and remove pot from heat. Cover tightly and let stand for 5 minutes. Fluff the couscous and toss in peanuts and raisins before serving.

For the chicken: In a large ovenproof dish, combine preserves, peanut butter, orange juice, sherry, vinegar, lime juice, garlic, lite salt, and seasonings. Cut the chicken breasts in large bite-sized pieces. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 350 degrees and bake the chicken and marinade uncovered for 20 to 30 minutes. Remove meat from marinade with a slotted spoon and serve over the prepared couscous.

This recipe yeilds 4 servings (3 ounces chicken, 3 tablespoons marinade, and 1 1/2 cups couscous each).

Content per Serving:

calories .. 685 protein .. 42 g total fat .. 15 g

carbohydrates .. 96 g dietary fiber .. 4 g sodium .. 339 mg

cholesterol .. 72 mg

Source:
HARVEST A GOLDMINE OF NUTRITION - (cookbooklet by mail) - Send a self-addressed, stamped (55 cents), business-size envelope to - Harvest a Gold Mine of Nutrition, Peanut Advisory Board, Dept. CD, 1950 North Park Place, Suite 525, Atlanta, GA 30339 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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