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Colette & Cassi's Country Kitchen!

Chicken With Mussels and Clams

1- 3 1/2-pound broiler-fryer, cut up
1/2 teaspoon pepper
salt
2 TBS salad oil
1- 14 1/2- to 16-ounce can stewed tomatoes
1 - 4 oz can chopped mild green chilies
1 TBS chili powder
1 Tsp sugar
6 littleneck clams
6 small mussels
1 TBS chopped parsley
1 TBS margarine or butter
1/4 Tsp turmeric (optional)
1 cup couscous (precooked semolina) or regular long-grain rice

1. Remove skin from all chicken pieces except wings. Sprinkle chicken
with pepper and 1/2 teaspoon salt.
2. In 12-inch skillet over medium-high heat, in hot salad oil, cook
chicken until browned on all sides; pour off fat in skillet. Stir in
stewed tomatoes, green chilies with their liquid, chili powder, sugar,
and 1 cup water; over high heat, heat to boiling. Reduce heat to low;
cover and simmer 30 minutes.
3. Meanwhile, with stiff brush, scrub clams and mussels with running
cold water to remove any sand; remove beards from mussels.
4. To chicken in skillet, add clams and mussels; cover and cook until
shells open, about 8 to 10 minutes. Discard any unopened shells.
Sprinkle chicken mixture with chopped parsley.
5. While shellfish is cooking, prepare couscous: In 2-quart saucepan
over high heat, heat margarine or butter, turmeric, 1/2 teaspoon salt,
and 1 1/2 cups water to boiling. Stir in couscous. Cover saucepan and
remove from heat; let stand 5 minutes. Fluff couscous with fork. (If
using rice, prepare as label directs.)
6. Serve chicken over couscous. 

Serves 6.