Thursday, March 15, 2007

Quick Moroccan Chicken

Moroccan Chicken

(I talked about this recipe here)

10 ounce box couscous
1/2 tablespoon olive oil
1 large clove garlic, minced
1 1/2 tablespoons brown sugar
pinch ground nutmeg
1 1/2 tablespoons red wine vinegar
1/2 cup orange juice
15 ounces peaches (fresh, frozen, or canned - thawed and drained, if necessary ), cut into small pieces
8 ounces cooked chicken breast, chopped or shredded (I usually use a rotisserie chicken to save time)
1/4 cup parsley, chopped

Cook couscous according to package directions.
Heat oil in large skillet over medium heat. Add the garlic and cook for 1 minute.
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.
Toss chicken and couscous with peach sauce in a large bowl.
Sprinkle with chopped parsley.

makes 6 servings
source: Real Simple
HUs: 5

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