Couscous Chicken with Orange Sauce

By The Canadian Living Test Ktichen

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Couscous Chicken with Orange Sauce

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 459
pro 36 g
total fat 24 g
sat. fat 5 g
carb 24 g
fibre 4 g
chol 101 mg
sodium 376 mg
% RDI: -
calcium 4
iron 16
vit A 10
vit C 25
folate 11
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, thinly sliced
  • 2 2minced cloves of garlic
  • 1 tsp 1tsppaprika
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchcinnamon
  • 1 pinch 1pinchcayenne pepper
  • 1/3 cup 1/3cupwhole wheat couscous
  • 2 tbsp 2tbspdried currants
  • 1/2 cup 1/2cuporange juice
  • 2 tbsp 2tbspsliced almondalmonds
  • 1/4 cup 1/4cupchopped fresh parsley
  • 4 4boneless chicken breastchicken breasts, with skin
  • 1/4 tsp 1/4tspcornstarch

Preparation

In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half each of the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.

Meanwhile, in bowl, pour 1/3 cup (75 mL) 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.

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 400°F (200°C) oven for 20 minutes or until chicken is no longer pink inside. Remove from pan.

Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tsp (5 mL) cold water; stir into pan juices and boil for 1 minute. Serve with chicken.

Source : Canadian Living Magazine: December 2007

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