Servings: Serves 8–10
To make chicken: Preheat oven to 425°. Place cilantro, garlic, lemon zest and juice, cumin, paprika, saffron, salt, chile and 3 tablespoons of the olive oil in a blender. Puree, scraping container frequently, to a coarse paste. In a large bowl, toss chicken in the herb paste to coat. Heat remaining olive oil in a large skillet over medium heat. Add chicken in batches, skin side down, cook until lightly browned, about 2 minutes per side. Place chicken on a rimmed baking sheet. Roast until juices run clear when thickest part of chicken is pierced with the tip of a knife, 10 to 15 minutes. Let cool.
To make couscous: In a saucepan, bring 2 1/4 cups water, butter, salt and cinnamon to a boil. Stir in the couscous. Remove saucepan from heat, cover, let stand 5 minutes. Fluff couscous with a fork; set aside.
To make carrot salad: Combine carrots, raisins, mint, cilantro, nuts, orange zest and juice, lemon juice, garlic and cinnamon. Season with salt and pepper.
To serve: Spoon couscous onto a platter. Strew arugula over the couscous. Slice chicken and arrange it over the arugula. Spoon carrot salad over the chicken.
From the Summer 2006 issue of O, The Oprah Magazine
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