Feasibility Study Restaurant

Chutney Chicken

A South African chutney recipe. Serve with rice and a green salad.

Ingredients:

4 chicken thighs

3/8 (12 ounce) jar hot chutney

3/8 (1 ounce) package dry onion soup mix

Broccoli

Procedure:

* Heat the oil in a frying pan and cook the chicken for approx. 5 minutes until cooked through and lightly browned (juices will run clear when tested with a sharp knife).

* In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.

* Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Chicken Tagine with Couscous

The North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.

Ingredients:

(2 servings)

9 ounces skinless, boneless chicken breast halves - cut into 1 inch pieces

5/8 large onions, thinly sliced

2 tablespoons and 2 teaspoons coarsely chopped dried apricots

1 tablespoon and 2-1/4 teaspoons raisins

1/3 cup and 1 tablespoon and 1 teaspoon low-sodium chicken broth

2 teaspoons tomato paste

2 teaspoons lemon juice

2 teaspoons all-purpose flour

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon black pepper

1/8 teaspoon curry powder (optional)

1/8 teaspoon cayenne pepper (optional)

2 cup couscous couscous

2 cup boiling water

Procedure:

* Place the chicken, onions, apricots, and raisins into a slow cooker. In a bowl, whisk together the chicken broth, tomato paste, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder, and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to High, and cook 1 1/2 hours; or set the cooker to Low and cook for 5 hours.

* Place the couscous into a saucepan, stir in the boiling water, cover, and let stand until the water is absorbed and the...