Orange-Currant Chicken with Toasted Walnuts

1/3 cup currants or raisins
1/2 teaspoon grated orange rind
3 tablespoons Madeleine’s Seville Orange Marmalade
3 tablespoons orange juice
2 tablespoons low-sodium soy sauce
1 teaspoon curry powder
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped red bell pepper
1 3/4 cups water, divided
1 cup uncooked couscous
1/4 cup chopped walnuts, toasted

Combine first 6 ingredients in a small bowl; set aside.

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and bell pepper sauté 4 minutes or until chicken is browned. Stir in 1/4 cup water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm.

Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous. Sprinkle with walnuts.

Yield: 4 servings.

Cooking Light
April 1997