- 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
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.
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Source: Cafe Creosote
Submitted By: Marlen
Couscous with Chicken