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 |
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.
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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. |
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
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