The Chicken Cookery provided this yummy recipe. It is so very good on a cold winter day or a rainy Wednesday night....
- Ready In:
- 1hr 5mins
- 3 chicken breasts, cut into bite size pieces
- 1 tablespoon oil, vegetable
- 1 large onion, chopped
- 2 cloves garlic, finely sliced
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon red pepper
- 4 whole cloves
- 2 bay leaves
- 4 cups chicken stock
- 16 ounces whole tomatoes, canned and quartered with juice
- 1 medium green pepper, sliced into 1 inch pieces
- 2 carrots, sliced
- 1⁄2 teaspoon salt
- 1 (19 ounce) can chickpeas, drained
- 4 cups couscous or 4 cups white rice, prepared
- 1⁄4 cup raisins, seedless
- 1⁄4 cup almonds, sliced
- Pour the oil into a Sauce pan over medium-high heat.
- Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft.
- Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
- Add chicken and chicken stock and cook over medium-high heat until liquid boils.
- Reduce heat to low, cover and cook for 25 minutes.
- Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
- To serve place layer couscous first.
- Then with a slotted spoon, arrange the chicken and vegetables around the couscous.
- Ladle broth over all, and if you want to you can sprinkle with raisins and slivered almonds.
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Magnificent!!! I made this last night for supper. This dish has such a unique blend of flavors! I used the full four cups of broth, but in the end, I used cornstarch and water to thicken. Beautiful in taste and presentation. I served it with couscous this time and will try it with a good rice next time. Oh, and definitely garnish with toasted almonds and raisins! That takes it to a whole new level!! Since the directions don't specify, I chose to add the chickpeas at step #6. Again, this dish is deep with flavor, and wins a permanent 5 stars at our house. ~Jeff's Girl Way Out WestReply
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