Moroccan Chicken And Couscous

* Note: Some commercial brands of couscous require slightly different proportions of liquid to couscous. Check the instructions on the couscous package.

For the couscous: In a small bowl, pour boiling water over raisins. Let raisins stand until plump, then drain water. Combine chicken broth, sugar, spices, and orange peel in medium pot. Bring mixture to a boil. Stir in couscous and green onion and remove pot from heat. Cover tightly and let stand for 5 minutes. Fluff the couscous and toss in peanuts and raisins before serving.

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 pieces. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 350 degrees and bake the chicken and marinade uncovered for 20 to 30 minutes. Remove meat from marinade with a slotted spoon and serve over the prepared couscous.

This recipe yeilds 4 servings (3 ounces chicken, 3 tablespoons marinade, and 1 1/2 cups couscous each).

Content per Serving:

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