Chicken With Veggie Couscous: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Coat a small skillet with nonstick cooking spray.
Heat the skillet on medium-high heat. Brown chicken on all four sides, about 2–3 minutes per side.
Remove chicken from skillet and put on a plate; remove skin; cover, and set aside.
In the same skillet used to brown the chicken, heat oil on medium. Add cinnamon, coriander, cumin, and ginger to the skillet. Toast them while stirring continuously, about 2 minutes.
Add carrots and onion to skillet; continue cooking the vegetables and spices on medium heat for 3–4 minutes or until the onions are tender, but not brown.
Add lemon juice, 1 cup chicken broth, and olives to the skillet (reserve remaining chicken broth for step 9). Increase the heat to medium-high. Bring to a boil.
Return the chicken legs to the skillet, and return to a boil.
Reduce heat to medium-low. Cover and simmer for 20–25 minutes, until internal temperature of chicken reaches 165 °F.
Prepare the couscous: In a small saucepan, add 1 cup of chicken broth. Bring to a boil on medium-high heat on the stove. Stir in couscous. Heat to 140 °F or higher for at least 15 seconds. Remove from the heat. Cover, and let stand for 10 minutes. When done, couscous will be soft.
Fluff couscous with a fork, and gently stir in the mint.
Serve one drumstick, ⅓ cup mixed vegetables, and ¼ cup couscous.Critical Control Point: Hold at 140 °F or higher.
Ingredients (6 servings)
