Chicken in a hurry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pkg |
| ¼ | cup | Apricot preserves |
| 2½ | pounds | Roasted chicken -- |
| Quartered | ||
| ½ | cup | Water |
| 1 | pounds | Carrots -- peeled & sliced |
| ¼ | cup | Scallions -- chopped |
| Fresh ground black pepper -- | ||
| To taste | ||
| Couscous | ||
| Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: | ||
Directions
¼ "
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 ½ 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
04-15-94 (20:09) Num (4) Cooking
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