• Moroccan Chicken With Cous Cous

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    • 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


    1. 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.
    2. NOTES : The author of this cookbook hasn't failed me yet!

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