Chicken In A Hurrypoultry 10 oz pkg 1/4 cup apricot preserves 2 1/2 lb roasted chicken -- 1 quartered 1/2 cup water 1 lb carrots -- peeled & sliced 1/4 1/4 cup scallions -- chopped 1 fresh ground black pepper -- 1 to taste 1 couscous Heat oven to 425°F. Prepare couscous according to package directions. Spread all but 2 teaspoons apricot preserves evenly over chicken pieces; arrange pieces in foil-lined baking pan. Place pan in oven about 10 minutes, until chicken is heated through and well glazed with preserves. Meanwhile, in 1 qt saucepan over high heat, bring 1/2 cup water to boil; add reserved apricot preserves and carrot slices; cook, covered, 5 to 6 minutes until carrots are tender. Drain carrots; add to couscous along with scallions and pepper. Toss mixture well; spoon onto serving platter alongside glazed chicken. Serve immediately. Recipe By : Redbook - January, 1994 From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking |
