Indian Chicken
Portion Size: 1 cup
		Servings
Ingredients		60
canola oil		1 Cup
Almonds, Slcd		3 1/2  cup
Chicken Breasts, Raw, Bnls, Sknl		60 4 ounce breast
Salt		3 Tsp
Pepper, Black, Ground		3 Tsp
Onions, Green, Fresh		2 Cup
Zucchini		1 1/2 Gallon
carrot		1 Gallon
tomato		8  cup
Chick Peas		7  cup
Cinnamon, Ground		5 Tbsp
Cumin, Ground		5 Tbsp
Coriander/ground		5 Tbsp
Turmeric, Ground		3 Tbsp
Vegetable Stock		1 Gallon
Lemon Juice		2  cup
Procedures:
1.	Heat oil in pan, add the almonds and cook until toasted, then set aside
2.	Season chicken with salt & pepper, add to pan
3.	Cook chicken until browned, 10 minutes, remove & set aside
4.	Add green onions, carrots, zucchini, & spices, cook about 5 minutes
5.	Add chicken stock, tomatoes, chick peas, & raisins.
6.	Bring to a simmer, then add chicken back to pot & cook 5 minutes
7.	Remove from heat & add lemon juice
8.	Serve 1 cup over couscous (see recipe for couscous)
9.	Garnish with almonds (1 tbsp.) & parsley (pinch) when serving