Recipe(tried): Tunisian Orange Chicken with Couscous

Susan,IL (3:47:12 PM) :

Tunisian Orange Chicken with Couscous
Recipe By : Russ Wilson
Serving Size : 4

2 tablespoons oil
3 pounds chicken, cut into 8 pieces
1 large onion -- cut 1/4 inch thick
1 cup celery -- sliced
1 clove garlic -- crushed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon sugar
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 large tomato -- cored and chopped
1 cup orange juice
2 naval oranges, peeled and sliced -- 1/2 inch thick
1/2 cup ripe black olives -- pitted
1 package couscous

In a Dutch oven heat oil. Add chicken pieces a few at a time. cook on all sides until well browned. Discard all but 2 tablespoons drippings from the Dutch oven. Add onion, celery, and garlic. Saute over medium heat until tender, about 5 minutes. Stur in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended. Add chopped tomatoe, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to the oven. Reduce heat to low. Simmer covered until chicken is tender, about 30 minutes, turning chicken once. Add orange slices and olives to chicken. Simmer uncovered 5 minutess longer.

Prepare couscous according to package directions. Transfer to a large serving platter. Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in the dutch oven over the chicken pieces.