Chicken in a hurry

Yield: 6 servings

Measure 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:

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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