| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Lowfat, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boned and skinned chicken breast halves |
| 1 | tb | Olive oil |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Turmeric |
| 14 1/2 | oz | Chicken broth |
| 2 | tb | Dried onions; minced |
| 1/2 | c | Roasted red peppers |
| Hot sauce | ||
| 1 | pk | Coucous; 10 ounce |
INSTRUCTIONS
1. Trim all visible fat from chicken and cut meat in 1 inch cubes. 2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin, turmeric, salt and pepper. 3. Saute over medium heat for 3 minutes. 4. Add 1 1/2 cup broth and dried onion. Stir and bring to a simmer over high heat. Cover and cook over medium low heat about 5 minutes or until meat changed color throughout. 5. Add red pepper and hot sauce to taste. Cover and keep warm. 6. Bring remaining broth and 3/4 cup water to boil in small saucepan. 7. Stir in couscous and remove from heat, let stand 5 minutes. 8. Serve couscous in bowls and top with chicken and its sauce. Recipe by: 30 Low-Fat Meals in 30 Minutes (Faye Levy) Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20, 1998
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