Adding almonds, dried apricots and raisins to chicken gives this dish its Moroccan-style appeal—and it's so easy!
What You Need
Original recipe yields 6 servings
4 cloves garlic
6 star anise
2 cinnamon stick s
1 quartered broiler-fryer chicken (3 lb.)
1/4 cup KRAFT Sweet Balsamic Vinaigrette Dressing
1/4 cups PLANTERS Almonds
1/4 cup dried apricots
2 Tbsp. raisins
1 tsp. oil
1/2 cup chopped onion s
1 cup fat-free reduced-sodium chicken broth
2/3 cup couscous, uncooked
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Let's Make It
Heat oven to 350ºF.
Place first 3 ingredients on one half of foil-lined baking sheet sprayed with cooking spray. Brush chicken with dressing on other half of baking sheet. Bake 40 min. or until chicken is done (165°F), placing nuts, apricots and raisins on baking sheet for the last 5 min.
Meanwhile, heat oil in saucepan on medium heat. Add onions; cook 3 to 5 min. or until softened. Add broth; bring to boil. Stir in couscous; remove from heat. Cover; let stand 5 min. Fluff with fork. Add garlic, spices, nuts and fruit from baking sheet.
Serve chicken over couscous.
Substitute dried mixed fruit for the apricots and raisins.
Like pasta, couscous is made from semolina flour (wheat).
Star anise is a spice often used in Eastern Asian cuisine. It is star-shaped and has a stronger licorice flavor than regular anise.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.