EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 3 Qt. Glass or Microwave safe plastic bowl with cover
- Wooden Spoon or High Temp Rubber Spatula
- Fine mesh strainer
INGREDIENTS:
- -
PROCEDURE:
- Coat chicken with Kitchen Bouquet or soy sauce to produce a pleasing color.
- Place in a 3-quart (3 L) casserole with meatier portions near edge of dish.
- Sprinkle with spices and garlic.
- Cover and cook at P7 5 minutes.
- Rearrange chicken.
- Add lemon juice and vegetables and baste with drippings.
- Cover and cook at P7 25 - 30 minutes, or until vegetables are tender and chicken loosens from bone and is no longer pink.
- To Complete: Serve over couscous.
- In a 4-cup (1 L) bowl, bring chicken stock to boil, at P7 2 - 3 minutes. Stir in couscous. Let stand, 5 minutes.
- * Drippings from chicken may be used as part of stock.