Morrocan Chicken with Couscous

Chicken And Couscous

Couscous;

• boiling water
• 1 cup dark, seedless raisins
• 2 large green onions, chopped
• 1/2 medium sweet red pepper seeded and chopped
• 1/2 cup dry roasted salted peanuts, chopped
• 2 cups chicken broth
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 2 cups dry couscous

Put the raisins in a small bowl and pour boiling water to cover them completely. Chop the onions, red pepper and peanuts. Put the broth in a saucepan and mix in the spices and red pepper. Bring the water to a boil and add the couscous. Remove from heat and toss in the onions. Cover tightly and let stand for 10 minutes. Drain the raisins. Before serving fluff up the couscous and toss in the peanuts and raisins.


Chicken:

• 1/3 cup creamy peanut butter
• 1 cup orange juice
• zest and juice from 1 lime
• 4 garlic cloves, minced
• 2 teaspoons curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground cumin
• 1 pound boneless skinless chicken breasts

Mix everything except the chicken breasts together well. Cut the breasts into bite sized pieces. Put the chicken pieces in a greased casserole dish with lid and pour the juice and spice mixture over the top. Shake them up to make sure the pieces are well covered. Bake the chicken in the sauce, covered, for 30 minutes, stirring occasionally, at 350 degrees F or until the chicken pieces are done. Serve hot with the couscous.

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