One-Pot Chicken Couscous

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 lbs	908g / 32oz	Boneless skinless chicken breasts - cut 1" chunks
4 lbs	1816g / 64oz	Carrots - peeled, sliced (large)
2 lbs	908g / 32oz	Onions - diced (medium)
2 lbs	908g / 32oz	Garlic cloves - minced (large)
2		Chicken broth - (13 3/4 oz ea)
2 cups	474ml	Precooked couscous
2 teaspoons	10ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Salt
1 cup	160g / 5.6oz	Raisins or currants
1 cup	93g / 3.3oz	Slivered almonds - toasted
1/4 cup	36g / 1.3oz	Freshly-chopped parsley or mint

Recipe 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.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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