Ingredients
North Africa Spice Blend-
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes
1 cup lowfat yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated fresh gingerroot
4 boneless, skinless chicken breast halves
1 large orange
1 (14.5 ounce) can ready-to-serve chicken broth
1/2 cup currants or dark raisins
1 cup uncooked couscous
1/2 cup toasted broken walnuts or sliced almonds
1/2 cup sliced green onions
2 tablespoons fresh cilantro leaves
Garnish-orange and lemon curls
Preparation
In small bowl, combine curry powder, cumin, salt, paprika, cinnamon and pepper flakes; mix North African Spice Blend well.
In another small bowl, combine yogurt, lemon juice, gingerroot and 1 tablespoon North African Spice Blend (reserving remaining Spice Blend for couscous); blend well. Reserve 1/2 cup mixture for basting. Place chicken in plastic bag with remainder of marinade and turn to coat. Let stand in refrigerator 15 minutes.
Grate 1 teaspoon zest from orange. Cut away remaining peel and pith. Chop orange; set aside.
Remove chicken from marinade and place on broiler pan about 5-inches from heat. Broil 7 minutes; turn chicken, brush with reserved marinade. Broil additional 6 minutes or until fork can be inserted with ease and juices run clear.
While chicken is broiling, bring broth, currants, orange zest and remaining Spice Blend to a boil. Stir in couscous. Remove from heat, let stand 5 minutes. Stir in chopped orange, toasted nuts, onions and cilantro. Spread on serving platter.
Remove chicken to cutting board and slice diagonally into 1/2-inch slices. Arrange on couscous. Garnish with citrus curls.
