Couscous Chicken with Orange Sauce
Servings: 4
Ingredients:
Couscous Chicken with Orange Sauce
Photography by Yvonne Duivenvoorden
| 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% |
-
2 tbsp (25 mL) vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp (5 mL) each paprika and ground cumin
1/2 tsp (2 mL) each salt and pepper
Pinch each cinnamon and cayenne pepper
1/3 cup (75 mL) whole wheat couscous
2 tbsp (25 mL) dried currants
1/2 cup (125 mL) orange juice
2 tbsp (25 mL) sliced almonds
1/4 cup (50 mL) chopped fresh parsley
4 boneless chicken breasts (with skin)
1/4 tsp (1 mL) cornstarch
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.
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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