| CHICKEN WITH COUSCOUS |
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Makes 4-5 servings1 whole chicken, cut up 3 tablespoons CRISCO Oil 1 large onion, chopped 4 cups water (enough to cover chicken) 2 large tomatoes, chopped 1 can garbanzo beans (chickpeas), drained 3 tablespoons tomato paste 1 teaspoon salt 1/2 teaspoon allspice, divided 1/2 teaspoon ground cumin, divided 1/4 teaspoon pepper 1 box (10 ounces) uncooked couscous Rinse chicken; pat dry. Heat oil in 5-quart Dutch oven on medium heat. Add chicken and onion. Sauté 10 minutes; drain. Add enough water (about 4 cups) to cover chicken. Add tomatoes, beans, tomato paste, salt, 1/4 teaspoon allspice, 1/4 teaspoon cumin and pepper. Cover. Simmer about 45 minutes or until chicken is tender and no longer pink in center. Place couscous in large bowl. Add remaining 1/4 teaspoon allspice and 1/4 teaspoon cumin. Stir in 2-1/4 cups liquid from Dutch oven. Cover. Let stand 5 minutes or until sauce is absorbed. Spoon couscous onto platter. Arrange chicken on top. Pour 1 cup cooking liquid (sauce) over chicken. Serve remaining sauce in bowl. |
