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Couscous with Chicken Recipe | |
African Chicken | |
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Ingredients:
For the Chicken-Vegetable Topping:2 pounds chicken breast, skinned and boned 1/4 cup honey 1 teaspoon olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped 1 medium zucchini, chopped 1 large potato, peeled and chopped 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon cumin 14 1/2 ounces canned tomatoes 15 ounces garbanzo beans, canned 2 cups chicken broth 1 teaspoon Tabasco sauce 1/2 cup frozen green peas For the Couscous: 3 cups couscous 3 cups chicken broth
Directions:
Chicken preparation:Preheat oven to 450 degrees F. Coat top of chicken breasts with honey. Place in greased broiler pan. Bake in oven until cooked through (20 minutes). For the Vegetable preparation: In a large Dutch oven, heat oil over medium heat. Add onions; saute until translucent (5 minutes). Add carrot, zucchini, and potato. Cook, stirring for 5 minutes. Add cinnamon, ginger, cumin, and pepper to taste. Stir, distributing spices evenly. Add tomatoes, garbanzos, broth, Tabasco sauce, and chicken pieces. Bring to a boil and simmer uncovered for 25 minutes. Add green peas, and cook for 5 more minutes. For the Couscous preparation: Meanwhile, in another (smaller) saucepan, bring chicken broth to a boil. Stir in couscous. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork. Serve chicken and vegetable topping over couscous. | |