| Indian Chicken | ||
| Portion Size: 1 cup | ||
| Servings | ||
| Ingredients | 75 | |
| canola oil | 1 1/4 Cup | |
| Almonds, Slcd | 4 3/8 cup | |
| Chicken Breasts, Raw, Bnls, Sknl | 75 4 ounce breast | |
| Salt | 1 1/4 Tbsp | |
| Pepper, Black, Ground | 1 1/4 Tbsp | |
| Onions, Green, Fresh | 2 1/2 Cup | |
| Zucchini | 1 7/8 Gal | |
| carrot | 1 1/4 Gal | |
| tomato | 10 cup | |
| Chick Peas | 8 3/4 cup | |
| Cinnamon, Ground | 3/8 Cup | |
| Cumin, Ground | 3/8 Cup | |
| Coriander/ground | 3/8 Cup | |
| Turmeric, Ground | 3 3/4 Tbsp | |
| Vegetable Stock | 1 1/4 Gal | |
| Lemon Juice | 2 1/2 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 | |