Chicken with Orange Couscous
cup plum sauce
cup orange juice
cup orange marmalade
tablespoons quick-cooking tapioca
teaspoon anise seeds, crushed
pounds skinless, boneless chicken thighs
tablespoon orange marmalade
10 ounce package quick-cooking couscous
Orange peel strips and orange slices (optional)
- For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.
- Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.
- In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.
Nutrition Facts(Chicken with Orange Couscous)
- Per serving:
- 501 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 157 mg chol.,
- 652 mg sodium,
- 62 g carb.,
- 2 g fiber,
- 8 g sugar,
- 44 g pro.
- Percent Daily Values are based on a 2,000 calorie diet