serves 8

ingredients

900g/2lb boneless, skinless chicken breasts, cut into 2.5cm/1in chunks

50ml/2fl oz olive oil

4 large carrots, peeled and sliced

2 onions, diced

3 garlic cloves, crushed 500g/1lb 2oz canned

chicken soup 250g/9oz couscous 2 teaspoons Tabasco sauce 12 teaspoon salt 200g/7oz raisins 200g/7oz slivered almonds,

toasted

50g/2oz fresh parsley, chopped

• In a large frying pan over a medium-high heat, cook the chicken in the oil until well browned on all sides. Using a slotted spoon, remove the chicken to a plate.

• Reduce the heat to medium.

• In the remaining drippings, cook the carrots and onion for 5 minutes. Add the garlic and cook for a further 2 minutes, stirring frequently.

• Add the soup, Tabasco sauce, salt and chicken. Bring to the boil, then reduce the heat to low, cover and simmer for 5 minutes. Stir in the raisins, almonds and parsley. Heat through, and serve immediately.

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