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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Moroccan Chicken With Couscous

chicken, moroccan

4 chicken legs & thighs
1 salt & pepper; to taste
1 tablespoon olive oil
1 large onion
1 lb carrots in 1/2 slices
2 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon tumeric
1/8 teaspoon cinnamon
1 lemon; cut in 8 wedges, seed
1 cup chicken broth
2 cup chicken broth
1/2 cup dried currants
1 teaspoon salt; to taste (opt)
1/8 teaspoon allspice
1 cup quick-cooking couscous

Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired) and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce for about 3 minutes. 3. Add the carrots and saute for 2 minutes. 4. Add the paprika, ginger, tumeric and cinnamon and cook the mixture for 1 minutes, stirring it. 5. Return chicken and their juices to skillet, add lemon wedges and broth. Bring the liquid to a boil, reduce the heat, cover, and simmer, turning chicken occasionally, for 30 minutes or until it is cooked through. Couscous: 6. In a medium-size saucepan, combine the broth, currants, salt (if desired), and all spice, and bring to a boil. 7. Stir in the couscous, boil for 2 minutes, remove pan from heat, cover and let stand for 5 minutes or until the liquid is absorbed. 8. Serve the chicken and carrots over the couscous, surrounded by the lemon wedges.