Title: Chicken in a Hurry
Categories: Chicken & p, Breads, Muffins & r
Yield: 6 Servings

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip