Moroccan Chicken with Apples, Raisins and Confetti Cous Cous
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 452.2
- Total Fat: 4.0 g
- Cholesterol: 72.3 mg
- Sodium: 335.7 mg
- Total Carbs: 69.8 g
- Dietary Fiber: 4.1 g
- Protein: 35.3 g
View full nutritional breakdown of Moroccan Chicken with Apples, Raisins and Confetti Cous Cous calories by ingredient
Introduction
This is surprisingly filling and very tasty. This is surprisingly filling and very tasty.Number of Servings: 4
Ingredients
-
3 oz (40grams) Raisins or Sultanas
1/2 cup Shallots, finely chopped
1 medium Apple, peeled and grated
1 tsp Ginger, ground
1/2 cup dry Breadcrumbs
4 Chicken Breasts, skinless (120 grams or 4.25 oz each)
1/2 cup Orange juice
1/4 cup Plum Jam
1 1/2 cup Chicken Stock
1/2 tsp Cinnamon, ground
2 tsp Chicken Boullion, dry, low sodium
3 Tblspn Cornstarch
1/3 cup Couscous,dry
1/2 cup (@1 3/4 oz) Frozen Mixed Vegetables cooked
2/3 cup Water, boiling
Directions
Combine the first 5 ingredients.
Cut each chicken breast in half, making 8 and pound each portion to @ 1/4" thick, spread the breadcrumb mixture on each portion, roll up and secure with a toothpick.
Spray skillet with canola spray and cook chicken until brown on all sides, remove from skillet and put aside.
In the skillet add orange juice, jam, cinnamon, stock, cornstarch and 1 tsp of the boullion powder. Mix well and bring to the boil, stirring.
Return chicken to the skillet, cover and simmer for @ 20 minutes, removing the toothpicks before serving.
Just before serving, in a bowl place the boiling water and remaining 1 tsp of boullion powder. Stir in the couscous,add the cooked mixed vegetables, cover and leave until all the liquid has been absorbed. Fluff up with a fork and serve with the chicken and sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Cut each chicken breast in half, making 8 and pound each portion to @ 1/4" thick, spread the breadcrumb mixture on each portion, roll up and secure with a toothpick.
Spray skillet with canola spray and cook chicken until brown on all sides, remove from skillet and put aside.
In the skillet add orange juice, jam, cinnamon, stock, cornstarch and 1 tsp of the boullion powder. Mix well and bring to the boil, stirring.
Return chicken to the skillet, cover and simmer for @ 20 minutes, removing the toothpicks before serving.
Just before serving, in a bowl place the boiling water and remaining 1 tsp of boullion powder. Stir in the couscous,add the cooked mixed vegetables, cover and leave until all the liquid has been absorbed. Fluff up with a fork and serve with the chicken and sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.