An amazing international dish your family will love.
What you'll need
- CHICKEN
- 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
- COUSCOUS
- 1 cup raisins
- 1 2/3 cup chicken broth
- 2 tsp. sugar
How to make it
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.
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.
Remove chicken from marinade with slotted spoon. Discard marinade and arrange chicken over prepared couscous. Makes 4 servings.
