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Ingredients

• 1/2 teaspoon olive oil
• 2 boned, skinned duck breast halves (about 8 oz. each) or 1 lb. boned, skinned chicken thighs
• 1 red onion (7 oz.), peeled, halved, and thinly sliced crosswise
• 1 cup orange juice
• 2/3 cup fat-skimmed chicken broth
• 1/4 cup orange marmalade
• 1 teaspoon lemon juice
• 1 teaspoon red wine vinegar
• 1 orange (8 oz.), rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)
• 1 cup couscous
• 1/4 cup medium-size green olives such as Picholine, pitted and coarsely chopped
• Salt and pepper

Description

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