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Orange Currant Chicken

1/2 Ccurrants
one tfreshly grated orange peel
3 Torange marmalade
1/4 Cpulp-free orange juice
2 Tlow sodium soy sauce
one tcurry powder
2 tground cayenne (red pepper)
2 Tolive oil (hot oil if you have it)
one lbskinless, boneless chicken breast, cut into small strips
onered Bell pepper, coarsely chopped
1 3/4 C  water, divided
one Cuncooked couscous

Combine first 7 ingredients in a small bowl and set aside

Heat olive oil in skillet over medium-high heat. Add chicken and red bell pepper. Sauté until chicken is browned

Stir in 1/4 cup water, scraping pan to loosen any sticking browned pieces. Stir in currant mixture, and cook about 3-4 minutes or until slightly thickened. Set chicken mixture aside

Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous and any seasonings you like in it. Remove from heat, cover and let stand 10 minutes

Serve chicken and sauce over couscous

* Depends entirely on brand and seasonings. I used a local brand that came with seasonings and totaled 300mg per cup, cooked

 
Sodium content in milligrams
 
1/2 C currants 6
3 T orange marmalade 6
1/4 C pulp-free orange juice 5
2 T Angostura soy sauce 480
one t curry powder 1
2 t ground red pepper (cayenne) 2
one pound   chicken breast 276
one red bell pepper 1
one C uncooked couscous   *300
 
Recipe total = 1078 mg
 

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