Orange-Currant Chicken with Toasted Walnuts

Orange-Currant Chicken with Toasted Walnuts

Cooking Light APRIL 1997

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 406
  • Calories from fat: 16%
  • Fat: 7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 3.3g
  • Protein: 34.3g
  • Carbohydrate: 52.7g
  • Fiber: 2.9g
  • Cholesterol: 66mg
  • Iron: 2.9mg
  • Sodium: 287mg
  • Calcium: 40mg

Go to Full Version of

Orange-Currant Chicken with Toasted Walnuts Recipe