Moroccan Chicken With Cous Cous Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Chicken breast halves without skin,
1 lbs: Chicken thighs without skin,
Pepper, Garlic Powder, Onion Powder, to taste
SAUCE
1/2 cup: Chicken broth, low sod, fat free (Swanson)
1 lbs: Tomatoes, stewed, chopped and drained
1 large: Onion, chopped
6: Garlic clove, minced fine
1 1/2 tsp: Turmeric, or more to taste
1/2 tsp: Cumin powder,
1/8 cup: Currants, or raisins, packed
2 Pinches: cayenne pepper, or less to taste
COUS COUS
1/2 cup: Couscous, medium-grained
1/2 cup: Chicken broth, low sod, fat free (Swanson)
1/4 cup: Garbanzo beans, canned, rinsed and drained
Directions:
Sprinkle chicken pieces with the pepper, garlic and onion powders. Bake
chicken at 350 degrees for 30 minutes, basting with some of the juices
accumulating in the pan. Meanwhile, in a covered Dutch oven casserole, cook
together the sauce ingredients for 20 minutes. Lay partly-cooked chicken
into the sauce, cover pan, and continue cooking chicken for 30 minutes or
until tender. Meanwhile, prepare the couscous. Place couscous in a small
saucepan. Bring chicken broth to a boil, and pour over couscous, stirring
until mixture is nicely blended. Cover pan, cook over low heat for 1
minute, and allow to stand for 5 minutes. Liquid should be absorbed. Stir
in chick peas and heat through. Fluff up with fork.
NOTES : Weight Watcher Points - 8 Calories 423.9, Total Fat grams 5.9 (sat
fat 1.4), Cholesterol mg 153, Carbs 35.6, Dietray Fiber grams 2.9 Protein
55.4, Sodium 795
Recipe by: Renny Darling "The Moderation Diet"
Posted to MC-Recipe Digest by "Carol" on Apr 21, 1998
Source from luhu.jp
chicken at 350 degrees for 30 minutes, basting with some of the juices
accumulating in the pan. Meanwhile, in a covered Dutch oven casserole, cook
together the sauce ingredients for 20 minutes. Lay partly-cooked chicken
into the sauce, cover pan, and continue cooking chicken for 30 minutes or
until tender. Meanwhile, prepare the couscous. Place couscous in a small
saucepan. Bring chicken broth to a boil, and pour over couscous, stirring
until mixture is nicely blended. Cover pan, cook over low heat for 1
minute, and allow to stand for 5 minutes. Liquid should be absorbed. Stir
in chick peas and heat through. Fluff up with fork.
NOTES : Weight Watcher Points - 8 Calories 423.9, Total Fat grams 5.9 (sat
fat 1.4), Cholesterol mg 153, Carbs 35.6, Dietray Fiber grams 2.9 Protein
55.4, Sodium 795
Recipe by: Renny Darling "The Moderation Diet"
Posted to MC-Recipe Digest by "Carol"
Source from luhu.jp