Indian Chicken
Portion Size: 1 cup
		Servings
Ingredients		120
canola oil		2 Cup
Almonds, Slcd		7  cup
Chicken Breasts, Raw, Bnls, Sknl		120 4 ounce breast
Salt		2 Tbsp
Pepper, Black, Ground		2 Tbsp
Onions, Green, Fresh		1 Quart
Zucchini		3 Gal
carrot		2 Gal
tomato		16  cup
Chick Peas		14  cup
Cinnamon, Ground		5/8 Cup
Cumin, Ground		5/8 Cup
Coriander/ground		5/8 Cup
Turmeric, Ground		3/8 Cup
Vegetable Stock		2 Gal
Lemon Juice		4  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