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Middle-Eastern Chicken Recipe

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This recipe for Middle-Eastern Chicken, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carri Ann Abshire
Added: Thursday, December 4, 2008


Nonstick cooking spray
1 lb. chicken breast, boneless, skinless, trimmed of all fat, and cut into 6 or 7 large pieces
1 large onion, chopped
2 cloves garlic, minced
2 tsp. olive oil
1 3/4 cups defatted chicken broth
1 green bell pepper, seeded and chopped
2 cups fresh tomatoes, chopped
2 cups cooked garbanzo beans, or 1 (15oz.) can garbanzo beans, well drained
1/2 cup raisins
1 large bay leaf
1 1/2 tsp. dried thyme leaves
1 tsp. ground cumin
1/4 tsp. ground allspice
1/8 tsp. ground Cloves
1/8 tsp. Black pepper
1 cup uncooked couscous
Salt, to taste (optional)
chopped parsley for garnish (optional)

1. Coat Dutch oven or large, heavy pot with cooking spray. Cook chicken pieces over medium heat, turning frequently, until they begin to brown. With slotted spoon, remove chicken to medium bowl and set aside.
2. Using same pot that you cooked the chicken, add onion, garlic, oil, and 2 Tbsp. broth. Mix into the browned bits from the bottom of the pot. Cook over medium heat, stirring frequently, 5 to 6 minutes or until onion is tender. If liquid begins to evaporate, add more broth.
3. Return chicken to pot. Add remaining broth, green pepper, tomato, garbanzo beans, raisins, bay leaf, thyme, cumin, allspice, cloves, and black pepper. Bring to a boil, reduce heat. Cover and simmer for 20 to 25 minutes or until chicken is tender. Remove bay leaf and discard.
4. Add couscous and stir to mix well. Boil 2 minutes, covered. Remove pot from heat; stir up any couscous sticking to bottom. Allow mixture to stand 10 to 15 minutes, covered. Add salt to taste, if desired.




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