Couscous Chicken With Orange Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Plan to make this week. In Canadian Living Magazine. Ingredients:
2 tablespoons vegetable oil |
1 onion, thinly sliced |
2 garlic cloves, minced |
1 teaspoon paprika |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pinch cinnamon |
1 pinch cayenne pepper |
1/3 cup whole wheat couscous |
2 tablespoons dried currants |
1/2 cup orange juice |
2 tablespoons sliced almonds |
1/4 cup fresh parsley |
4 boneless chicken breasts |
1/4 teaspoon cornstarch |
Directions:
1. In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half of each the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.
2. Meanwhile, in bowl, pour 1/3 cup boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley.
3. Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400F oven for 20 minutes or until chicken is no longer pink inside. remove from pan.
4. Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tablespoon cold water; stir into pan juices and boil for 1 minute. Serve with chicken.
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