Yield: 6 servings
|¼ cup||Apricot preserves|
|2½ pounds||Roasted chicken --|
|1 pounds||Carrots -- peeled & sliced|
|¼ cup||Scallions -- chopped|
|Fresh ground black pepper --|
|Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:|
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