Curried Couscous-Stuffed Chicken

1 tbsp. olive oil
1/2 cup chopped onion
2 tsp. grated peeled fresh ginger
3 garlic cloves, minced
3 tbsp. golden raisins
3 tbsp. sliced almonds
1/4 cup water
1/4 cup orange juice
1½ tbsp. mango chutney
3/4 tsp. cumin
3/4 tsp. curry powder
1 tsp. salt
1/8 tsp. red pepper
1/8 tsp. cinnamon
1/3 cup uncooked couscous
2 tbsp. minced fresh cilantro
6 skinless, boneless chicken breast halves
3 quarts water

Heat oil in a small saucepan over medium-high heat. Add onion, ginger, and
garlic; sauté 2 minutes or until onion is tender. Stir in raisins and
almonds; sauté 1 minute. Stir in 1/4 cup water, juice, 1½ tablespoons
chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring
to a boil; gradually stir in couscous. Remove from heat; cover and let
stand 5 minutes. Fluff with a fork. Transfer couscous mixture to a bowl;
cool 5 minutes. Stir in cilantro; set aside.

Slice each breast half lengthwise, cutting to, but not through, other side.
Open halves, laying breast flat. Place each breast half between 2 sheets of
heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or
small heavy skillet.

Sprinkle chicken with remaining 3/4 teaspoon salt. Divide couscous mixture into
6 equal portions; spoon each portion down center of each breast half,
leaving a ½” border at each end. Fold sides over filling.

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with
1 of the long sides hanging over the counter's edge by 2 inches. Place a

stuffed breast half, seam side down, on the end farthest from you, and
tightly roll the breast toward you, jelly-roll fashion. Twist the ends in
opposite directions to form a cylinder. Tie plastic wrap in tight knots
against the breast half on each end. Trim off excess wrap close to the
knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the
work surface; place rolled breast on wrap, and repeat procedure. Repeat
with remaining chicken breast halves.

Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 20 minutes
(do not boil), turning occasionally. Remove from water, and let stand
10 minutes before unwrapping and cutting into ½” slices.

4 servings