Posted by: abba 09-07-99 10:22 PM
Blackened Chicken Mexicana with Calico Black Bean Couscous
6 skinned and boned chicken breast halves
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
10 to 15 Bibb lettuce leaves
Calico Black Bean Couscous
Place chicken in a shallow baking dish.
Stir together chili powder and next 6 ingredients until blended; spoon over chicken, turning to coat.
Chill 30 minutes.
Cook chicken in a large nonstick skillet coated with vegetable cooking spray over medium heat 5 minutes on each side or until done.
Arrange lettuce leaves around edges of large serving plate.
Spoon Calico Black Bean Couscous in center; arrange chicken over couscous.
Makes 6 servings.
Calico Black Bean Couscous:
1/2 cup diced red bell pepper
2 teaspoons minced fresh garlic
1 tablespoon seeded, minced jalapeño pepper
1 teaspoon ground cumin
2 teaspoons olive or vegetable oil
2 1/4 cups chicken broth or water
1/2 teaspoon salt
10 ounces couscous, uncooked
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can whole kernel corn, drained
1/4 cup diced green onions
1/4 cup chopped fresh cilantro
Sauté first 4 ingredients in hot oil in a saucepan over medium-high heat 1 minute.
Stir in chicken broth and salt; bring to a boil.
Stir in couscous.
Remove from heat; cover and let stand 5 minutes.
Stir in beans and next 3 ingredients.
Makes 6 servings.