The orange-flavored dried cranberries add a subtle citrus flavor to the dish, but they could be replaced by either regular dried cranberries, dried cherries, or golden raisins.
1 1/2 teaspoons paprika
1 1/2 teaspoons coriander
1 1/2 teaspoons cumin
3/4 teaspoon salt
1 box (10 ounces) couscous
2 teaspoons minced garlic
2 cups boiling water
4 small skinless, boneless chicken breast halves (4 ounces each)
1/3 cup orange-flavored dried cranberries
3 tablespoons orange all-fruit spread
1 Preheat the oven to 400°F. In a small bowl, combine the paprika, coriander, cumin, and salt. Measure out 2 teaspoons of the spice mixture to use in the couscous.
2 In a 7 x 11-inch glass baking dish, stir together the couscous and garlic. Sprinkle evenly with the reserved 2 teaspoons spice mixture. Pour the boiling water over the couscous, cover with foil, and let stand for 5 minutes.
3 Meanwhile, rub the remaining spice mixture into the chicken.
4 With a fork, stir the cranberries into the couscous. Place the chicken on top of the couscous and brush the chicken with the orange fruit spread.
5 Cover with foil and bake for 25 minutes, or until the chicken is cooked through. Makes 4 servings
per serving: calories 499, total fat 2.8g, saturated fat 0.6g, cholesterol 82mg, dietary fiber 5g, carbohydrate 74g, protein 42g, sodium 546mg
good source of: niacin, selenium, vitamin B6, vitamin E
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimuma benefit for your arthritic hands. However, some foodslike canned beanscan hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.