New This Month

Sweet-and-Sour Chicken with Israeli Couscous


Gentle simmering and a tongue-tickling sauce keep lean chicken breast meat juicy and flavorful.

  • Servings: 4

Source: Martha Stewart Living, September 2009


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 4 garlic cloves, thinly sliced
  • 2 bone-in, skinless chicken breast halves (12 ounces each)
  • 1/2 cup fresh orange juice
  • 1/4 cup red-wine vinegar
  • 3 tablespoons dried currants
  • 1 tablespoon sugar
  • 8 jarred peperoncini, drained
  • 1/2 cup dried Israeli couscous or orzo


  1. Heat oil in a medium Dutch oven over medium heat. Add onion and celery, and cook until soft and translucent, 10 minutes. Add garlic, and cook until soft, 2 minutes. Add chicken, orange juice, vinegar, currants, sugar, and peperoncini. Bring to a simmer; cover, and cook until chicken is cooked through, 20 minutes. Cut each piece in half.

  2. Meanwhile, bring a pot of water to a boil. Add couscous, and cook until al dente. Drain. Serve chicken with sauce over couscous.

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