Wednesday, June 18, 2008

One-Pot Chicken Couscous

One-Pot Chicken Couscous
serves 8

900g/2lb boneless, skinless
chicken breasts, cut into
2.5cm/1in chunks
50ml/2fl oz olive oil
4 large carrots, peeled and sliced
2 onions, diced
3 garlic cloves, crushed
500g/1lb 2oz canned
chicken soup
250g/9oz couscous
2 teaspoons Tabasco sauce
1/2 teaspoon salt
200g/7oz raisins
200g/7oz slivered almonds, toasted
50g/2oz fresh parsley, chopped

• In a large frying pan over a medium-high heat, cook the chicken in the oil until well browned on all sides. Using a slotted spoon,remove the chicken to a plate.
• Reduce the heat to medium.
• In the remaining drippings, cook the carrots and onion for 5 minutes.Add the garlic and cook for a further 2 minutes, stirring frequently.
• Add the soup, Tabasco sauce, salt and chicken. Bring to the boil, then reduce the heat to low, cover and simmer for 5 minutes. Stir in the raisins, almonds and parsley. Heat through, and serve immediately.

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