Preheat oven to 400 degrees.

In a 13-by-9-by-2 inch glass baking dish, whisk together orange juice, lemon juice, chutney, ginger, orange peel, vinegar, sesame oil, and crushed red pepper. Set aside.

Place sesame seeds in a shallow bowl. Dredge skin side of chicken in seeds, coating well.

In a large skillet, melt 2 tablespoons butter over medium-high heat. Add half of chicken breasts (or as many as will comfortably fit into your skillet), skin side down, and cook 2 to 3 minutes or until golden brown (watch carefully so sesame seeds don’t burn). Turn over and cook 2 minutes longer.

Place chicken breasts, skin side up, in orange juice mixture in baking dish.

Thoroughly clean out skillet (otherwise the second batch will burn) and repeat with remaining 2 tablespoons of butter and chicken breasts.

Cover chicken with foil and bake 20 minutes or until cooked through and an instant-read thermometer inserted into thickest portion registers 165 degrees. Remove from oven, remove foil and let chicken cool for around 1 hour in marinade at room temperature.

Leave chicken in marinade, cover and chill overnight. Bring to room temperature before serving.

Combine couscous, apricots, cinnamon, and allspice in a large bowl.

In a large saucepan, bring 2 cups water, olive oil, and salt to a boil; remove from heat and stir in couscous mixture. Cover and let stand about 5 minutes or until water is absorbed.

When ready to serve, uncover, and fluff couscous with fork.

Stir in chopped nuts, green onions, and basil. Season to taste with salt and pepper.

Serve at room temperature (best if not made too far ahead.)

To serve, mound the spicy couscous on a serving platter, or divide between dinner plates. Top with chicken breasts. Spoon the sauce from the baking dish over the top of chicken.