| previous | next |
Title: Chicken Breasts Moroccan-Style
Categories: Poultry Moroccan
Yield: 4 Servings
| 13 | Up | |
| 4 | Easpoons | |
| Salt and pepper -- to taste | ||
| 1 | Easpoon | |
| 34 | Up | |
| 34 | Up | |
| 18 | Easpoon | |
| 18 | Easpoon | |
| 18 | Easpoon | |
| 18 | Easpoon | |
| 18 | Easpoon | |
| 3 | Edium | |
| 4 | Chicken breast halves -- | |
| Boned | ||
| 8 | Pitted dates | |
| Couscous | ||
| Butter | ||
| Honey | ||
| Ground almonds | ||
| Golden raisins | ||
| Ginger | ||
| Nutmeg | ||
| Allspice | ||
| Cumin | ||
| Cinnamon | ||
| Onions -- sliced |
Bring 2/3 cup water to a boil in a small pan. Add couscous, 1 tsp of the butter and salt and pepper to taste, and cook for 2 minutes. Remove pan from heat, cover and let stand for10 minutes. Mix couscous with the honey, ground almonds, raisins and spices.
Recipe By : Washington Post 12/21/94
| previous | next |