Ingredients
- Ingredients
- 3/4 cup plum sauce
- 1/3 cup orange juice
- 1/4 cup orange marmalade
- 2 tablespoons quick-cooking tapioca
- 1/4 teaspoon anise seeds, crushed
- 2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
- 2-1/4 cups water
- 1 tablespoon orange marmalade
- 1 10-ounce package quick-cooking couscous
- 1/4 teaspoon salt
- Orange peel strips and orange slices (optional)
Preparation
Step 1
Directions
1
For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.
2
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.
3
In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.
Nutrition Facts
Calories 501, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 157 mg, Sodium 652 mg, Carbohydrate 62 g, Total Sugar 8 g, Fiber 2 g, Protein 44 g. Daily Values: Vitamin C 21%, Calcium 4%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet