Serve tomato-sauced, cinnamon-spiced chicken and artichokes atop couscous.
2-1/2 to 3 pounds of meat chicken pieces
2 tablespoons cooking oil
1 can tomato 14-1/2-ounce, undrained and chopped
1 / 2 envelope onion soup mix (about 3 tablespoons)
1 6 oz jar marinated artichoke hearts, drained and quartered
1 / 2 cup pitted ripe olives, halved
1 / 4 cup dry white wine (optional)
1 / 4 teaspoon ground cinnamon
2-1/4 cups water or chicken broth
3 tablespoons margarine or butter
1-1/2 cups quick-cooking couscous
Directions
1. chicken skin. Chicken in a pan of new 12-inch hot oil. Remove fat. Combine undrained tomatoes and soup mix. Add chicken to skillet. Bring to a boil, reduce heat. Simmer uncovered for 30 to 35 minutes. Add the artichokes, olives, wine (if desired) and cinnamon. Cover and simmer 10 minutes or until chicken is no longer pink.
2. Meanwhile, in saucepan, bring water or broth and margarine or butter to a boil (if using water, 1 / 2 teaspoon of salt added if desired). Add couscous. Cover, remove from heat. Let stand 5 minutes. Stir with a fork. Serve with chicken. Makes 6 servings.
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