1 Cutting board, 1 Large knife, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Bowl, 1 Wooden spoon, 1 Small bowl, 1 Measuring cups, 1 Small pot, 4 Skewers, 1 Non-stick pan, 1 Slotted spatula, 1 Paper towel
1 Rinse chicken, pat dry with paper towels and cut into 2 cm (approximately 3/4-inch) cubes.
2 Cut oranges in half and squeeze.
3 Mix 3 tablespoons orange juice with 1 tablespoon canola oil and the jam in a bowl. Season with paprika, curry powder, salt and pepper.
4 Add chicken, turn to coat, cover and let marinate in the refrigerator.
5 Cut bell pepper into quarters, remove ribs and seeds and rinse and dry. Cut 3 quarters into about 2 cm (approximately 3/4-inch) cubes, dice the last quarter very small and set aside in a small bowl.
6 Rinse and dry apricots, cut in half, pit and cut into slices.
7 Comine remaining orange juice with enough water to total 220 ml (approximately 1 cup) in a small pot and bring to a boil. Add couscous with some salt and 1 pinch of curry powder, stir once, remove from heat and let soak for about 15 minutes.