| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rebecca’s, Recipes |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken fillets |
|
|
Onion |
|
|
Garlic |
|
|
Olive oil |
| 1 |
c |
White wine |
| 1 |
c |
Chicken stock |
|
|
Basil |
|
|
Peas |
|
|
Spinach |
|
|
Carrot |
|
|
Capsicum |
| 1 |
cn |
Tomatoes |
|
|
Tomato paste |
| 1 |
pk |
Cous Cous; instructions for |
|
|
; cooking on packet. |
|
|
; Try and get one |
|
|
; from Morocco. |
INSTRUCTIONS
Saute onion and garlic in olive oil. Add basil.
Chop each chicken fillet into 3 pieces and add to pan. Then add white
wine and bring to boil. Add chicken stock and turn to simmer.
Add all other ingredients except tomato paste. Cook slowly for about
40 minutes.
Add a dollop of tomato paste and cook for another 5 minutes.
Cook cous cous then put the chicken mix on top. Garnish with some
basil or parsley and have some yogurt on the side.
Converted by MC_Buster.
Per serving: 208 Calories (kcal); 1g Total Fat; (11% calories from
fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 2170mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”