May 26, 2007 | Episode 16, Season 2

Quick Moroccan Chicken Quick Moroccan Chicken
Real Simple Television Productions Inc.


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).

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