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Coucous With Chicken And Roasted Peppers

Categories:
main dishes, chicken, pastanoodle

1 pound boned and skinned chicken breast ha
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
14 1/2 ounces chicken broth
2 tablespoons dried onions; minced
1/2 cup roasted red peppers
hot sauce
1 package coucous; 10 ounce

1. Trim all visible fat from chicken and cut meat in 1 inch cubes.

2. Heat oil in large heavy saute pan. Add chicken and sprinkle with cumin, turmeric, salt and pepper.

3. Saute over medium heat for 3 minutes.

4. Add 1 1/2 cup broth and dried onion. Stir and bring to a simmer over high heat. Cover and cook over medium low heat about 5 minutes or until meat changed color throughout.

5. Add red pepper and hot sauce to taste. Cover and keep warm.

6. Bring remaining broth and 3/4 cup water to boil in small saucepan.

7. Stir in couscous and remove from heat, let stand 5 minutes.

8. Serve couscous in bowls and top with chicken and its sauce.

Posted to MC-Recipes by njwwb on Jan 20, 1998.



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Contributor: 30 Low-Fat Meals in 30 Minutes (Faye Levy)

Yield: 4 servings

Preparation Time: 0:30




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