Couscous Chicken with Orange Sauce

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.