| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken & p, Breads, Muffins & r | 6 | Servings | |
INGREDIENTS
| 10 | oz | Pkg |
| 1/4 | c | Apricot preserves |
| 2 1/2 | lb | Roasted chicken — |
| Quartered | ||
| 1/2 | c | Water |
| 1 | lb | Carrots — peeled & sliced |
| 1/4 | c | Scallions — chopped |
| Fresh ground black pepper — | ||
| To taste | ||
| Couscous | ||
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
1/4 " Heat oven to 425°F. Prepare couscous according to package directions. Spread all but 2 teaspoons apricot preserves evenly over chicken pieces; arrange pieces in foil-lined baking pan. Place pan in oven about 10 minutes, until chicken is heated through and well glazed with preserves. Meanwhile, in 1 qt saucepan over high heat, bring 1/2 cup water to boil; add reserved apricot preserves and carrot slices; cook, covered, 5 to 6 minutes until carrots are tender. Drain carrots; add to couscous along with scallions and pepper. Toss mixture well; spoon onto serving platter alongside glazed chicken. Serve immediately. Recipe By : Redbook - January, 1994 From: Terri Woltmon 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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