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CHICKEN AND COUSCOUS




Source of Recipe


Pat Cahill mailto:pat.cahill@informix.com wwrecipes - Entrees - Spicy Thai Chicken - February 7, 2002 ,theme - My All-Time Favorite Recipe


Recipe Introduction



I offer my second submission to the Chef and all residents of
Recitopia.

Since July, my life has remained pretty much the same here in the San
Jose, California, area where I live with my two long-haired cats,
Buster and Rosie. Weather's been weird... saw more snow in one day
here a couple of weeks ago than in the entire week I spent on the East
End of Long Island in late December. Brrr! (ooh, those lucky cats!)

I think I got this recipe at the grocery store about 10-11 years ago
(I really can't remember, having a "Swiss-cheese" brain these days).
I do know that I have returned to it again and again and again.
Metric measure conversions have been attempted, be warned: these are
approximate.


List of Ingredients




2 to
2+1/2 pounds (900 to 1125 g) chicken pieces
[I usually use skinless, boneless breasts]
2 Tbs (30 ml) olive oil
1 cup (approximately 1/2 pound [225 g]) sliced fresh
mushrooms (white or brown button are best)
1 small-to-medium onion, chopped
1 tsp (5 ml) dried basil
16 oz (450 g) can whole tomatoes, cut into bite-
sized pieces
3 Tbs (45 ml) red wine vinegar
3/4 tsp (7.5 ml) salt
1/2 tsp (2.5 ml) granulated sugar
dash pepper
prepared couscous

Recipe



In large skillet, brown chicken in oil. Remove chicken and drain
drippings, reserving 2 tablespoons (30 ml). In same skillet, saute
mushrooms, onion, and basil in reserved drippings. Stir in tomatoes
and next four ingredients. Return chicken to skillet. Cover; simmer
30 to 35 minutes, basting occasionally. While chicken is simmering,
prepare couscous. Serve chicken and sauce with couscous.

** Cook's Notes **

- I usually double vegetables and sauce ingredients. This stuff is so
good, I want more.

- If desired, you can drain and add a 16-oz (450 g) can of garbanzo
beans (chickpeas, ceci beans) and/or a small (4 oz [113 g] or so) can
of sliced black olives.

- If you find the sauce to be a bit thin, the original recipe
indicated you can thicken it with a little flour and water, mixed into
a paste. Sorry, I can't give the proportions, don't use it myself.

Serves 4 to 5