Mediterranean Chicken Recipe

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Mediterranean Chicken

Serve tomato-sauced, cinnamon-spiced chicken and artichokes atop couscous.

  • 2-1/2 to 3 pounds meaty chicken pieces
  • 2 tablespoons cooking oil
  • 1 14-1/2-ounce can tomatoes, undrained and cut up
  • 1/2 envelope onion soup mix (about 3 tablespoons)
  • 1 6-ounce jar marinated artichoke hearts, drained and quartered
  • 1/2 cup pitted ripe olives, halved
  • 1/4 cup dry white wine (optional)
  • 1/4 teaspoon ground cinnamon
  • 2-1/4 cups water or chicken broth
  • 3 tablespoons margarine or butter
  • 1-1/2 cups quick-cooking couscous
  • Skin chicken. In a 12-inch skillet brown chicken in hot oil. Drain fat. Stir together the undrained tomatoes and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes. Add artichokes, olives, wine (if desired), and cinnamon. Simmer, covered, 10 minutes or until chicken is no longer pink.
  • Meanwhile, in a saucepan bring water or broth and margarine or butter to boiling (if using water, add 1/2 teaspoon salt, if desired). Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with chicken. Makes 6 servings.
Nutrition Facts
  • Calories 445, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 66 mg, Sodium 624 mg, Carbohydrate 43 g, Fiber 8 g, Protein 28 g. Daily Values: Vitamin A 12%, Vitamin C 27%.
  • Percent Daily Values are based on a 2,000 calorie diet
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