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Quick Moroccan Chicken

Photo: Michele Michael
Prep time 15 mins
Yield Makes 4 servings

Ingredients

  • 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)

Nutrition Information

  • calories 284
  • caloriesfromfat 32 %
  • fat 10 g
  • satfat 3 g
  • cholesterol 70 mg
  • sodium 337 mg
  • carbohydrate 29 g
  • fiber 2 g
  • sugars 11 g
  • protein 20 g

How to Make It

  1. 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).