| 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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