1 lg. orange (save peel, cut at top in a continuous 1-inch wide strip)
2 whole med. chicken breasts, boned and skinned
1 tbsp. oil
2-4 tsp. curry powder
1 lg. onion, sliced
1 c. orange juice
1 tsp. salt (optional)
Parsley sprigs
1 c. couscous or rice, drained

Prepare couscous or rice. Cut chicken into thin strips. In a 10-inch skillet in hot oil or medium heat, cook chicken strips until it looses its pink color (about 5 minutes) stirring frequently. Add curry powder; cook 1 minute. Add onion, orange juice; heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until chicken is fork-tender.

Mince parsley (2 tablespoons) and orange sections; heat through. Serve by putting couscous or rice on platter; arrange chicken mix in a fan design. Garnish with parsley sprigs and orange rose (roll peel tightly, skin side out). Hold with toothpick. Serves 4.