After the chicken is browned and the vegetables are sautéed, the meat is braised until fork-tender. Orange juice adds vitamin C and brightens the dish, but you can omit it and increase the chicken stock by half a cup.

　　

Ingredients

serves 4

　　1 cup water

　　2/3 cup couscous

　　4 boneless, skinless chicken breast halves (6 to 8 ounces each)

　　1 3/4 teaspoons paprika

　　Coarse salt and freshly ground pepper

　　2 tablespoons neutral-tasting oil, such as canola or safflower

　　1 fennel bulb, trimmed, cored, and thinly sliced

　　3 large carrots, peeled and thinly sliced

　　1 teaspoon ground cumin

　　2/3 cup dried apricots, preferably unsulfured, chopped

　　1/2 cup oil-cured pitted black olives, halved

　　1/2 cup fresh orange juice

　　1/2 cup homemade or reduced-sodium store-bought chicken broth

　　

Step 1

Bring the water to a boil in a small saucepan; add couscous, and stir to combine. Cover and let stand until tender, about 5 minutes, then fluff with a fork.

　　

Step 2

Pat chicken dry with paper towels. Rub chicken on both sides with 3/4 teaspoon paprika and 1/2 teaspoon salt, dividing evenly; season with pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.

　　

Step 3

Reduce heat to medium. Add remaining 1 tablespoon oil; when hot, add fennel and carrots. Cook, stirring occasionally, until vegetables are crisp-tender and lightly browned, 5 to 7 minutes. Add remaining 1 teaspoon paprika, the cumin, and 1/4 teaspoon salt; season with pepper. Cook, stirring, until spices are fragrant, about 1 minute.

　　

Step 4

Add chicken and any accumulated juices from plate to skillet along with the apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is cooked through, 12 to 15 minutes. Serve with couscous.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 492

　　

Step 7

Saturated Fat: 1.4g

　　

Step 8

Unsaturated Fat: 8.9g

　　

Step 9

Cholesterol: 99mg

　　

Step 10

Carbohydrates: 50g

　　

Step 11

Protein: 46.5g

　　

Step 12

Sodium: 703mg

　　

Step 13

Fiber: 6.5g

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