Ingredients Meat & Poultry Chicken Chicken Breast Recipes Sweet-and-Sour Chicken with Israeli Couscous By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 28, 2020 Print Share Share Tweet Pin Email Servings: 4 Gentle simmering and a tongue-tickling sauce keep lean chicken breast meat juicy and flavorful. Ingredients 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) ½ cup fresh orange juice ¼ cup red-wine vinegar 3 tablespoons dried currants 1 tablespoon sugar 8 jarred peperoncini, drained ½ cup dried Israeli couscous or orzo Directions 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. Meanwhile, bring a pot of water to a boil. Add couscous, and cook until al dente. Drain. Serve chicken with sauce over couscous. Print