Chicken Couscous Recipe
Ingredients
| Nonstick spray coating | ||
| Fryer chicken | 3 Pound, skinned | |
| 2 medium onions, coarsely chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Garbanzo beans | 1 15 Ounce, drained, rinsed | |
| Tomato puree | 1 10 1/2 Ounce | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Cinnamon stick | 6 Inch | |
| Chili powder | 1 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| 4 cups desired fresh vegetables | ||
| 1 cup quick-cooking couscous | ||
Directions
Spray a Dutch oven with nonstick coating.
Brown chicken pieces on one side for 7 minutes.
Turn chicken, then add onion and garlic.
Cook about 8 minutes more or till chicken is brown and onion is tender.
Stir in garbanzo beans, tomato puree, un-drained tomatoes, raisins, water, bay leaves, cinnamon, chili powder, ginger, and cumin.
Stir in vegetables.
Bring to boiling; reduce heat.
Cover and simmer about 30 minutes or till chicken and vegetables are tender.
Discard bay leaves and cinnamon.
Meanwhile, stir couscous into 1 cup boiling water.
Remove from the heat, then let stand for 3 to 4 minutes or just till liquid is absorbed.
To serve, mound couscous and chicken mixture on a serving platter.
Brown chicken pieces on one side for 7 minutes.
Turn chicken, then add onion and garlic.
Cook about 8 minutes more or till chicken is brown and onion is tender.
Stir in garbanzo beans, tomato puree, un-drained tomatoes, raisins, water, bay leaves, cinnamon, chili powder, ginger, and cumin.
Stir in vegetables.
Bring to boiling; reduce heat.
Cover and simmer about 30 minutes or till chicken and vegetables are tender.
Discard bay leaves and cinnamon.
Meanwhile, stir couscous into 1 cup boiling water.
Remove from the heat, then let stand for 3 to 4 minutes or just till liquid is absorbed.
To serve, mound couscous and chicken mixture on a serving platter.
Chef
