Ingredients
- 4 TBSP EXTRA VIRGIN OLIVE OIL
1/2 CUP ALL PURPOSE FLOUR
4 - 6OZ BONELESS, SKINLESS CHICKEN BREAST HALVES
1/2 TSP CAYENNE PEPPER
3 CUPS CHICKEN STOCK OR BROTH
1 PINCH OF SAFFRON
4 GARLIC CLOVES 1 CRUSHED, 3 CHOPPED
1 CUP COUSCOUS
1 LARGE RED ONION, CHOPPED
1 TBSP THYME LEAVES
1 15 OZ QUARTERED ARTICHOKE HEARTS, DRAINED
1 CUP DRY WHITE WINE
10 KALAMATA OLIVES, PITTED, CUT IN HALF
1/2 PINT GRAPE OR CHERRY TOMATOES
1/2 CUP FRESH FLAT LEAF PARSLEY LEAVES, COARSELY CHOPPED
20 FRESH BASIL LEAVES, COARSELY CHOPPED
Description
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