Moroccan Chicken

1. 1

   combine chicken and all spices.

2. 2

   heat oil 1 tbsp olive oil in skillet and throw it all in, cook five minutes, then transfer chick back into bowl.

3. 3

   Then put 1/2 cup OJ, 3/4 c of chicken broth

4. 4

   let sauce reduce,

5. 5

   when it thickens put chick back in pan and cook til done another 7-10 minutes.

6. 6

   For cous cous, measure 1 1/4 c water, 1 cup cous cous, 2 bay leaves, 1/4 cup chopped dates or raisins 1 tbsp capers,bring to boil,

7. 7

   remove from heat and cover, done when all water absorbed.

8. 8

   Salad

9. 9

   Combine mesclun greens, crumbled gorgonzola, pine nuts, pear, grape tomatoes, cucumber with grape seed oil and balsamic, salt/pepper to taste.

No additional tips available.