| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tabasco |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
lb |
Chicken breasts; boneless, skinless, cut into 1 in. chunks |
| 4 |
lg |
Carrots; peeled and sliced |
| 2 |
md |
Onions; diced |
| 2 |
lg |
Garlic cloves; minced |
| 2 |
|
13 3/4 ounce chicken broth |
| 2 |
c |
Precooked couscous |
| 2 |
ts |
TABASCO pepper sauce |
| 1/2 |
ts |
Salt |
| 1 |
c |
Raisins or currants |
| 1 |
c |
Slivered almonds; toasted |
| 1/4 |
c |
Fresh chopped parsley or mint |
INSTRUCTIONS
In 12-inch skillet over medium-high heat, in hot oil, cook chicken until
well browned on all sides. With slotted spoon, remove chicken to plate.
Reduce heat to medium. In drippings remaining in skillet, cook carrots and
onion 5 minutes. Add garlic; cook 2 minutes longer, stirring frequently.
Add chicken broth, couscous, TABASCO sauce, salt and chicken chunks. Heat
to boiling, then reduce heat to low, cover and simmer 5 minutes. Stir in
raisins or currants, almonds and parsley or mint.
Makes 8 servings.
Nutritional information per serving: 422 Calories, 33 g protein, 18 g fat,
530 mg sodium, 67 mg cholesterol.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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