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A menu from the Froghaven Recipe Book

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Chicken Couscous heart healthy

This one dish meal looks and tastes very Moroccan, or possibly Turkish, but the taste is not too exotic to suit anyone. Microwave the whole thing, or use a frying pan.


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1 med onion, thinly sliced, separate into rings
2 medium carrots, thinly sliced
2 tbsp. butter or margarine
2 cloves garlic, minced
6 chicken thighs or 3 breasts
2 teas. chili powder
3/4 teas. ground ginger
3/4 teas. ground cumin
1 14-1/2 oz. can stewed, chopped tomatoes
1 stalk celery, cut into 1-inch pieces
1 box ready-to-cook couscous
2 tbsp. cornstarch
1/2 cup raisins
1/2 cup peanuts
Place onion, carrots, butter and garlic in a large baking dish, cover and microwave 5 minutes, or sauté in frying pan until just tender. Remove ingredients and set aside.
In the same dish or pan, arrange chicken, skin side down. Microwave for 9 minutes, turning dish after 5 minutes and remove chicken. Or sauté in frying pan until chicken turns from pink to beige, then remove chicken to a plate. Drain fat from dish or pan.
Mix spices in a small bowl.
Return carrot mixture to cooking container. Stir in undrained tomatoes, celery, 1/2 cup water and half of the spices. Arrange chicken pieces on top, skin side up. If microwaving, place meatiest portions to outside of dish. Sprinkle with remaining spices.
Cook, covered for 20-25 minutes or until chicken is tender. Baste chicken and turn dish every ten minutes for microwave cooking.
Meanwhile, prepare couscous according to package directions. Spoon onto a platter. Arrange chicken and vegetables on top of pasta, reserving juices. Keep warm.
Skim fat from reserved juices. Stir together 2 tbsp. cold water and corn starch. Add mixture to juices. Cook, uncovered, stirring frequently, until thick and bubbly. Add raisins and peanuts. Spoon over chicken. Serves 6.

Adapted from: Better Homes & Gardens Microwave Cooking Card Library