MOROCCAN CHICKEN AND COUSCOUS

FOR THE CHICKEN:
12 ounces low sugar apricot preserves
1/4 cup creamy peanut butter
1/3 cup orange juice
1/3 cup dry sherry
2 tablespoons balsamic vinegar
2 tablespoons lime juice
4 garlic cloves, minced
2 teaspoons lite salt
2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground cumin
1 pound boneless skinless chicken breasts
FOR THE COUSCOUS:
boiling water
1 cup dark raisins
1 2/3 cups low fat, low sodium chicken broth*
2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon turmeric
1 1/2 tablespoons grated orange peel
1 2/3 cups dry couscous
2 large green onions, chopped
1/2 cup dry roasted salted peanuts, chopped

TO PREPARE THE CHICKEN:
In a large ovenproof dish, combine preserves, peanut butter, orange juice, sherry, vinegar, lime juice, garlic, lite salt, and seasonings for the chicken.

Cut the chicken breasts in large bite-sized pieces. Add the chicken pieces to the marinade and coat well. Cover and refrigerate for 3 to 4 hours.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Bake the chicken and marinade uncovered for 20 to 30 minutes.

MEANWHILE, PREPARE THE COUSCOUS:
In a small bowl, pour boiling water over raisins. Let raisins stand until plump, then drain water.

Combine chicken broth, sugar, spices, and orange peel in medium pot. Bring mixture to a boil. Stir in couscous and green onion and remove pot from heat. Cover tightly and let stand for 5 minutes.

TO SERVE:
Fluff the couscous and toss in peanuts and raisins before serving. Remove baked meat from marinade with a slotted spoon and serve over the prepared couscous.

*Some commercial brands of couscous require slightly different proportions of liquid to couscous. Check the instructions on the couscous package.

Servings: 4 (3 ounces chicken, 3 tablespoons marinade, and 1 1/2 cups couscous each)
Adapted from source: Peanut Advisory Board