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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsB2, B3, C, D, P
    MineralsSilicon, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2-1/2 to 3 pounds meaty chicken pieces

    2. 2 tablespoons cooking oil

    3. 1 14-1/2-ounce can

    4. tomatoes, undrained and cut up

    5. 1/2 envelope

    6. onion soup mix (about 3 tablespoons)

    7. 1 6-ounce jar

    8. marinated artichoke hearts, drained and quartered

    9. 1/2 cup pitted ripe olives, halved

    10. 1/4 cup dry white wine

    11. 1/4 teaspoon ground cinnamon

    12. 2-1/4 cups water or chicken broth

    13. 3 tablespoons margarine or butter

    14. 1-1/2 cups quick-cooking couscous

    Instructions Jump to Ingredients ↑

    1. Skin chicken. In a 12-inch skillet brown chicken in hot oil. Drain fat. Stir together the undrained tomatoes and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes. Add artichokes, olives, wine (if desired), and cinnamon. Simmer, covered, 10 minutes or until chicken is no longer pink.

    2. Meanwhile, in a saucepan bring water or broth and margarine or butter to boiling (if using water, add 1/2 teaspoon salt, if desired). Stir in couscous . Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with chicken. Makes 6 servings.


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