serves 8
ingredients
900g/2lb boneless, skinless
chicken breasts, cut into
2.5cm/1in chunks
50ml/2fl oz olive oil
4 large carrots, peeled and sliced
2 onions, diced
3 garlic cloves, crushed
500g/1lb 2oz canned
chicken soup
250g/9oz couscous
2 teaspoons Tabasco sauce
1⁄2 teaspoon salt
200g/7oz raisins
200g/7oz slivered almonds,
toasted
50g/2oz fresh parsley, chopped
• In a large frying pan over a
medium-high heat, cook the chicken
in the oil until well browned on all
sides. Using a slotted spoon,
remove the chicken to a plate.
• Reduce the heat to medium.
• In the remaining drippings, cook
the carrots and onion for 5 minutes.
Add the garlic and cook for a
further 2 minutes, stirring frequently.
• Add the soup, Tabasco sauce, salt
and chicken. Bring to the boil, then
reduce the heat to low, cover and
simmer for 5 minutes. Stir in the
raisins, almonds and parsley. Heat
through, and serve immediately.
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