Moroccan Chicken with Couscous



Chicken, onions, tomatoes, carrots, and garbanzo beans simmer in fragrant spices to make a welcoming dish. It is served with tiny couscous to complete the experience. It will be packaged in a plastic bag.

Cooking Instructions:

Moroccan Chicken with Couscous

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Heat a large skillet over a medium-high heat. Add 1 Tablespoon of cooking oil and the contents of the chicken bag and cook for 6-8 minutes on each side, until the chicken is 165 degrees using your meat thermometer. Add the veggie mixture to the pan along with 2 1/2 cups of water (1 1/4 cup for splits). Reduce heat. Cover and simmer for 25 minutes.

Serving Suggestions:

Serve with fresh bakery bread.

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