Moroccan Chicken and Couscous

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An amazing international dish your family will love.

What you'll need

  • 12 oz. apricot preserves
  • 1/4 cup creamy peanut butter
  • 1/3 cup orange juice
  • 1/3 cup dry sherry
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. lime juice
  • 4 cloves garlic, minced
  • 2 tsp. salt
  • 2 tsp. curry powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 1/2 tsp. ground cumin
  • 1 pound skinless boneless chicken breasts
  • 1 cup raisins
  • 1 2/3 cup chicken broth
  • 2 tsp. sugar

How to make it

  1. In a large ovenproof dish, combine preserves, peanut butter, orange juice, sherry, vinegar, lime juice, garlic, salt and seasonings. Cut the chicken in large bite-size pieces and add it to the marinade. Coat well. Cover and refrigerate 3 to 4 hours. Preheat the oven to 350 degrees and bake chicken and marinade, uncovered, for 20 to 30 minutes.

  2. Meanwhile, in a small bowl, pour boiling water over raisins and let them stand until plump. Drain. Combine chicken broth, sugar, spices and orange peel in a medium pot and bring to a boil. Stir in couscous and scallions and remove pot from heat. Cover tightly and let stand for 5 minutes. Fluff the couscous and toss in raisins and peanuts.

  3. Remove chicken from marinade with slotted spoon. Discard marinade and arrange chicken over prepared couscous. Makes 4 servings.

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