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African Chicken with Couscous
3 ea Chicken breast halves boneless, skinless
2 ts Olive oil
1 lg Onion; sliced
10 ea Baby carrots; sliced
2 ea Cloves garlic; minced
14 1/2 oz Can stewed tomatoes
1/2 ts Ground cinnamon
1/2 ts Cumin seed
1/4 ts Turmeric
1 ts Honey
1 c Frozen zucchini OR 1 c Frozen yellow squash
1 c Frozen bell pepper strips
14 1/2 oz Fat free chicken broth
1 1/4 c Water
1 1/2 c Couscous
1/2 c Raisins; optional
7 3/4 oz Chickpeas; drained ( one cup )
TO PREPARE CHICKEN Microwave chicken uncovered, on HIGH (100 percent power) for 3 minutes. Meanwhile, heat oil in a large, non-stick skillet or Dutch oven. Turn heat to medium and add onion and carrots, stirring occasionally.
Remove chicken from microwave and slice into 1/2-inch strips. Cut longest strips in half. Add chicken and garlic to skillet, cover, increase heat to high and cook 2 minutes. Add tomatoes, cinnamon, cumin, turmeric, black pepper to taste, honey, zucchini (or yellow squash) and bell pepper; stir well. Cook covered at a rolling boil for 10 minutes. Stir occasionally to prevent sticking.
TO PREPARE COUSCOUS: Bring chicken broth and water to a boil in medium sauce pan. Stir in couscous, cover pan and remove from heat for 5 minutes or until liquid is absorbed. Fluff with a fork.
TO SERVE: Stir raisins and chick peas into chicken mixture. Cook 1 minute longer. Serve at once over a bed of couscous. Leftovers store well in refrigerator for several days.
Makes 6 servings.