Orange-Currant Chicken with Toasted Walnuts



4 servings (serving size: 3/4 cup chicken mixture, 3/4 cup couscous, and 1 tablespoon walnuts)

Recipe from

Cooking Light

Nutritional Information

Calories 406
Caloriesfromfat 16 %
Fat 7 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 3.3 g
Protein 34.3 g
Carbohydrate 52.7 g
Fiber 2.9 g
Cholesterol 66 mg
Iron 2.9 mg
Sodium 287 mg
Calcium 40 mg


1/3 cup currants or raisins
1/2 teaspoon grated orange rind
3 tablespoons 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.

April 1997
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