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Receta Moroccan Chicken And Couscous

by Global Cookbook

Ingredientes

Boiling water 1 c. Dark raisins 1 2/3 c. Low fat, low sodium chicken broth see * Note 2 tsp Sugar 1/4 tsp Cinnamon 1/4 tsp Cardamom 1/8 tsp Turmeric 1 1/2 Tbsp. Grated orange peel 1 2/3 c. Dry couscous 2 lrg Green onions minced 1/2 c. Dry roasted salted peanuts minced 12 ounce Low sugar apricot preserves

1/4 c. Creamy peanut butter 1/3 c. Orange juice 1/3 c. Dry sherry 2 Tbsp. Balsamic vinegar 2 Tbsp. Lime juice 4 x Garlic cloves chopped 2 tsp Lite salt 2 tsp Curry pwdr 1/2 tsp Cinnamon 1/2 tsp Cardamom 1/2 tsp Grnd cumin 1 lb Boneless skinless chicken breasts

Direcciones

1. Note: Some commercial brands of couscous require slightly different proportions of liquid to couscous. Check the instructions on the couscous package.
2. For the couscous: In a small bowl, pour boiling water over raisins. Let raisins stand till plump, then drain water. Combine chicken broth, sugar, spices, and orange peel in medium pot. Bring mix to a boil. Stir in couscous and green onion and remove pot from heat. Cover tightly and let stand for 5 min. Fluff the couscous and toss in peanuts and raisins before serving.
3. 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 pcs. Add in the chicken pcs to the marinade and coat well. Cover and chill for 3 to 4 hrs.
4. Preheat oven to 350 degrees and bake the chicken and marinade uncovered for 20 to 30 min. Remove meat from marinade with a slotted spoon and serve over the prepared couscous.
5. This recipe yeilds 4 servings (3 ounces chicken, 3 Tbsp. marinade, and 1 1/2 c. couscous each).

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