Ingredients
-
1/4
-
1 1/2
-
1
-
3
-
1
-
1
-
1
-
1
-
1
-
1
-
-
3/4
-
1
-
3/4
-
4
Directions
Middle Eastern Chicken Pot and Butter-Nut Couscous, This is a full meal and so good!!, This is a full meal and so good!!
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Steps
|
1
Done
|
Heat the Extra-Virgin Olive Oil in a Deep Skillet Over Medium-High Heat. When the Oil Ripples Add the Chicken and Brown 3 to 4 Minutes on Each Side. Add the Onions, Garlic, Carrots, Bay Leaf and Season With Spices, Salt and Pepper, Cook 5 to 6 Minutes. Stir the Fruits Into the Chicken and Vegetables, Add the Zest of the Lemon, Olives and 2 1/2 Cups of Stock. Reduce Heat to Low and Simmer 10 Minutes More. Sprinkle With Lemon Juice and Turn Off Heat. Remove Bay Leaf. |
|
2
Done
|
While Chicken Simmers, Melt Butter in a Sauce Pot Over Medium Heat. Add Nuts and Lightly Toast For a Couple of Minutes. Add 1 1/2 Cups Stock and Bring Up to a Boil Then Stir in Couscous. Cover and Let Stand 5 Minutes. |
|
3
Done
|
Serve Chicken Over Couscous, or Vice Versa, and Garnish With Parsley. |
|
4
Done
|
Prep Time: |
