Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Pkg
1/4 c Apricot preserves
2 1/2 lb Roasted chicken --
Quartered
1/2 c Water
1 lb Carrots -- peeled sliced
1/4 "
1/4 c Scallions -- chopped
Fresh ground black pepper --
To taste
Couscous

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 1/2
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
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

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