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Receta Moroccan Chicken With Fruited Couscous
by Global Cookbook

Moroccan Chicken With Fruited Couscous
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Ingredientes

  •     Nonstick spray coating
  • 4 x 4-ounce skinless, boneless
  •     Chicken breast halves
  • 1/3 c. Water
  • 1 sm eggplant, cubed
  • 1/2 c. Minced onion
  • 1/2 x Minced green pepper
  • 14 1/2 ounce Stewed tomatoes
  • 8 ounce Tomato sauce
  • 1/4 tsp Grnd cinnamon
  • 1/4 tsp Grnd ginger
  • 1/4 tsp Grnd turmeric
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  •     Dash grnd cloves
  • 1 1/2 c. Chicken broth
  • 1 c. Couscous
  • 1/4 c. Light raisins

Direcciones

  1. CHICKEN: 1. Spray a cool 10-inch skillet with nonstick coating. Preheat skillet over medium heat. Add in chicken to skillet and cook about 5 min on each side or possibly till chicken is no longer pink. Remove chicken from pan.
  2. Set aside.
  3. Add in water, eggplant, onion and green pepper to skillet. Bring to boiling; reduce heat. Cook, covered, over medium heat about 10 min or possibly till vegetables are tender. Drain.
  4. Add in*undrained* tomatoes, tomato sauce, cinnamon, ginger, turmeric, salt, pepper and cloves. Bring to boiling; reduce heat and simmer, uncovered, 10 min or possibly till desired consistency. Add in chicken and heat through. Serve chicken and sauce over fruited couscous. COUSCOUS: Bring chicken broth to boiling in a medium saucepan. Add in couscous and raisins; stir to combine. Remove from heat.
  5. Cover and let stand about 5 min. To serve, fluff with a fork.