PBS.ORG EXTRA

Quick Moroccan Chicken

• Hands-On Time: 20 minutes
  Total Time: 20 minutes
  Makes 4 servings
• 1 10-ounce box couscous
• 1/2 tablespoon olive oil
• 1 large clove garlic, thinly sliced
• 1 1/2 tablespoons light brown sugar
• Pinch ground nutmeg
• 1 1/2 tablespoons red wine vinegar
• 1/2 cup orange juice
• 1 15-ounce can diced peaches or peach slices, drained
• 1 rotisserie chicken, cut into pieces
• 1/4 cup fresh flat-leaf parsley leaves (optional)

Cook the couscous according to the package directions. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1 1/2 minutes. 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. Divide the couscous and chicken among individual bowls, top with the peach sauce, and sprinkle with the parsley (if using).