#58 Chicken with Sweet Raisins and Apricots on Toasted Almond Orzo

WELCOME BACK EVERYONE!!!!!!!! We are getting settled into our new house in South Jordan, UT. And it's too early to say if I like it here or not. But, onto the first recipe in our new house! Rachael used couscous. I have tried it several times, several different ways, and every time I eat it, it just tastes like a beef flavored sprinkles. You know the kind you put on cupcakes??? There is nothing to it. No matter how hard you try, your biggest spoonful is only going to be a 1/4 of a teaspoon cause it all feathers off. And you put it in your mouth, and you can't even tell it's there. You have to eat the entire plate just to notice that "Ooh, now I'm eating couscous!" Its just air in the form of sprinkles. So....no couscous for me! Onto Rachael Ray's #58 recipe in her No Repeats Cookbook. Toasted almonds (slivered works too) are really fun in rice or orzo, if you like that crunchy texture. You just have to let your dinner guests know that yes, the rice is cooked, and it's the almonds that are crunchy! So, she had the rice with the almonds as a bed for her chicken and raisin sauce. The sauce actually tasted wonderful. The raisins were a nice classy touch too and I love raisins. The apricots didn't plump up and get tender like I thought they were going to, so that bumbed a little bit. But, good idea for dinner, and if you don't like the fruit, then strain it out and just serve the sauce. See ya later!