Title: Honey Orange Chicken
Categories: Poultry, Pasta, Moroccan, Val's
Yield: 4 Serving

4 CHICKEN BREAST OR PIECES
1 ts NUTMEG
1/2 ts SALT
1/8 ts PEPPER
1 1/2 c ORANGE JUICE
1/2 c HONEY
1/4 c RAISINS
2 tb CORNSTARCH
2 tb WATER
1/4 c TOASTED SLICED ALMONDS
COUSCOUS

LIGHTLEY FLATTEN CHICKEN PIECES, SPRINKLE BOTH SIDES WITH NUTMEG, SALT AND
PEPPER. COMBINE ORANGE JUICE, HONEY AND RAISINS IN A LARGE SKILLET; HEAT.
ADD CHICKEN. COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS TENDER;
REMOVE. DISSOLVE CORNSTARCH WITH WATER IN Sm CONTAINER; STIR INTO BOILING
ORANGE JUICE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY. RETURN
CHICKEN TO PAN; STIR IN ALMONDS. HEAT. SERVE CHICKEN AND SAUCE WITH
COUSCOUS PREPARE AS PER COUSCOUS DIRECTIONS. 4 SERVING = 1-1/2 c SAUCE.
INCREASE IF MORE SAUCE REQUIRED OR DESIRED. FOUR STARS IN MY BOOK. V.J.

Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb
16, 1999