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 Chicken Couscous
    
 
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 | 
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  2 medium carrots, thinly sliced | 
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  2 tbsp. butter or margarine | 
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  2 cloves garlic, minced | 
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  6 chicken thighs or 3 breasts | 
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  2 teas. chili powder | 
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  3/4 teas. ground ginger | 
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  3/4 teas. ground cumin | 
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  1 14-1/2 oz. can stewed, chopped tomatoes | 
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  1 stalk celery, cut into 1-inch pieces | 
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  1 box ready-to-cook couscous | 
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  2 tbsp. cornstarch | 
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  1/2 cup raisins | 
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  1/2 cup peanuts | 
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  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.
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  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.   | 
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  Mix spices in a small bowl.   | 
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  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. | 
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  Cook, covered for 20-25 minutes or until chicken is tender.  Baste chicken and turn dish every ten minutes 
for microwave cooking.   | 
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  Meanwhile, prepare couscous according to package directions. Spoon onto a platter. Arrange chicken 
and vegetables on top of pasta, reserving juices. Keep warm.   | 
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  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
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