Indian Chicken
Portion Size: 1 cup
		Servings
Ingredients		48
canola oil		3/4 Cup
Almonds, Slcd		2 3/4  cup
Chicken Breasts, Raw, Bnls, Sknl		48 4 ounce breast
Salt		2 3/8 Tsp
Pepper, Black, Ground		2 3/8 Tsp
Onions, Green, Fresh		1 5/8 Cup
Zucchini		1 1/4 Gal
carrot		3/4 Gallon
tomato		6 3/8  cup
Chick Peas		5 5/8  cup
Cinnamon, Ground		4 Tbsp
Cumin, Ground		4 Tbsp
Coriander/ground		4 Tbsp
Turmeric, Ground		2 3/8 Tbsp
Vegetable Stock		3/4 Gallon
Lemon Juice		1 5/8  cup
Procedures:
1.	Heat oil in pan, add the almonds and cook until toasted, then set aside
2.	Season chicken with salt & pepper, add to pan
3.	Cook chicken until browned, 10 minutes, remove & set aside
4.	Add green onions, carrots, zucchini, & spices, cook about 5 minutes
5.	Add chicken stock, tomatoes, chick peas, & raisins.
6.	Bring to a simmer, then add chicken back to pot & cook 5 minutes
7.	Remove from heat & add lemon juice
8.	Serve 1 cup over couscous (see recipe for couscous)
9.	Garnish with almonds (1 tbsp.) & parsley (pinch) when serving