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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 Tasse | olive oil |
| 2 x ca. 450 g | Chicken breasts; boneless, skinless, cut into 1 in. chunks |
| 4 gross | carrots peeled, sliced |
| 2 mittel | Onions diced |
| 2 gross | cloves garlic minced |
| 2 | 13 3/4 ounce chicken broth |
| 2 Tasse | Precooked couscous |
| 2 Teelöffel | tabasco pepper sauce |
| 1/2 Teelöffel | salt |
| 1 Tasse | Raisins or currants |
| 1 Tasse | Slivered almonds; toasted |
| 1/4 Tasse | Fresh chopped parsley or mint |
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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.
530 mg sodium, 67 mg cholesterol.
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