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1. In a large skillet, cook chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove chicken from skillet; set aside.
2. Add onions, carrots, and garlic to skillet. Cook and stir over medium heat until vegetables are crisp-tender. Add garbanzo beans, tomato puree, molasses, and salt to skillet. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
3. Remove skillet from heat. Stir in chocolate and garam masala until combined. Serve over couscous.