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Moroccan Chicken With Cous Cous
Ingredients
- 1 1/2 lb chicken breast halves without skin
- 1 lb chicken thighs without skin
- Pepper, Garlic Pwdr, Onion Pwdr to taste
- Sauce
- 1/2 c. chicken broth, low sod, fat free (Swanson)
- 1 lb tomatoes, stewed minced and liquid removed
- 1 lrg onion minced
- 6 x garlic clove chopped fine
- 1 1/2 tsp turmeric or possibly more to taste
- 1/2 tsp cumin pwdr
- 1/8 c. currants or possibly raisins, packed
- 2 pch cayenne pepper or possibly less to taste
- Cous Cous
- 1/2 c. couscous medium-grained
- 1/2 c. chicken broth, low sod, fat free (Swanson)
- 1/4 c. garbanzo beans, canned rinsed and liquid removed
Directions
- Sprinkle chicken pcs with the pepper, garlic and onion powders. Bake chicken at 350 degrees for 30 min, basting with some of the juices accumulating in the pan. Meanwhile, in a covered Dutch oven casserole, cook together the sauce ingredients for 20 min. Lay partly-cooked chicken into the sauce, cover pan, and continue cooking chicken for 30 min or possibly till tender. Meanwhile, prepare the couscous. Place couscous in a small saucepan. Bring chicken broth to a boil, and pour over couscous, stirring till mix is nicely blended. Cover pan, cook over low heat for 1 minute, and allow to stand for 5 min. Liquid should be absorbed. Stir in chick peas and heat through. Fluff up with fork.
- NOTES : The author of this cookbook hasn't failed me yet!
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