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Quick Moroccan Chicken

Anna Williams
Serves 4 Hands-On Time: 15m Total Time: 15m

Ingredients

  • 1 10-ounce box couscous
  • 1/2 tablespoon olive oil
  • 1 large clove garlic, thinly sliced
  • 1 1/2 tablespoons light brown sugar
  • pinch ground nutmeg
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup orange juice
  • 1 15-ounce can diced peaches or peach slices, drained
  • 1 rotisserie chicken, cut into pieces
  • 1/4 cup fresh flat-leaf parsley leaves (optional)

Directions

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1½ minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes.
  3. Divide the couscous and chicken among individual bowls, top with the peach sauce, and sprinkle with the parsley (if using).
     
By Kate Merker,  January 2007
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Quick Tip

For the crispiest results, broil chicken pieces skin-side up. If the recipe calls for turning the meat halfway through, start bone-side up.

Nutritional Information

  • Per Serving
  • Calories 284Calories From Fat 32%
  • Fat  10g
  • Sat Fat  3g
  • Cholesterol  70mg
  • Sodium  337mg
  • Carbohydrate  29g
  • Fiber  2g
  • Sugar  11g
  • Protein  20g
What does this mean? See Nutrition 101.

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