| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Poultry, Pasta, Moroccan, Val’s |
4 |
Serving |
INGREDIENTS
| 4 |
|
CHICKEN BREAST OR PIECES |
| 1 |
ts |
NUTMEG |
| 1/2 |
ts |
SALT |
| 1/8 |
ts |
PEPPER |
| 1 1/2 |
c |
ORANGE JUICE |
| 1/2 |
c |
HONEY |
| 1/4 |
c |
RAISINS |
| 2 |
tb |
CORNSTARCH |
| 2 |
tb |
WATER |
| 1/4 |
c |
TOASTED SLICED ALMONDS |
|
|
COUSCOUS |
INSTRUCTIONS
LIGHTLEY FLATTEN CHICKEN PIECES, SPRINKLE BOTH SIDES WITH NUTMEG, SALT AND
PEPPER. COMBINE ORANGE JUICE, HONEY AND RAISINS IN A LARGE SKILLET; HEAT.
ADD CHICKEN. COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL CHICKEN IS TENDER;
REMOVE. DISSOLVE CORNSTARCH WITH WATER IN Sm CONTAINER; STIR INTO BOILING
ORANGE JUICE MIXTURE. COOK UNTIL THICKENED, STIRRING CONSTANTLY. RETURN
CHICKEN TO PAN; STIR IN ALMONDS. HEAT. SERVE CHICKEN AND SAUCE WITH
COUSCOUS PREPARE AS PER COUSCOUS DIRECTIONS. 4 SERVING = 1-1/2 c SAUCE.
INCREASE IF MORE SAUCE REQUIRED OR DESIRED. FOUR STARS IN MY BOOK. V.J.
Posted to MM-Recipes Digest V4 #8 by valerie@nbnet.nb.ca (valerie) on Feb
16, 1999
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