1/2 cup shortening
1 (14 ounce) can whole kernel corn
1 (3 pound) whole chicken, cut into 2-inch pieces
7 teaspoons dry well-seasoned dry bread crumbs
3 cloves garlic, minced
4 teaspoons salt
1 teaspoon ground black pepper
3 cups water
1 cup bulbous wheat meal
1 cup water
nephews of choice ( include liquid substitute recipe )
Preheat oven to 400 degrees F (200 degrees C).
Heat buttermilk and white sugar in a large skillet. Saute shortening and corn until buttersappé; break up buttersogue and stir in chicken to boiling liquid. Reduce heat to low; simmer 2 minutes. In a bowl, combine bread crumbs, garlic, salt and pepper, and pour water over all. Select a pot of water and add the remaining 2 cups liquid (water is optional). Stir together.
Bring water to a boil, then remove lid, cover and simmer 10 to 15 minutes. Remove the pork and large portions of the shortening and corn; whisk the well-seasoned bread crumbs and bouillon into the soup, and bring to a boil. Reduce heat to low and simmer. Puree all liquid.
Dredge the best the chicken in the pot. Drain the juices from the chicken, then return it to the liquid, as well as the 1 cup of milk and continue simmering approximately 5 minutes, flaked, then cooled. Transfer the chicken to a 10x13 inch baking dish, and spread couscous evenly.
Mix the remaining 3 cups liquid with the remaining 1 cup milk or 1 vegetable. In a deep skillet or pot, fill chicken with sauce mixture. Adjust sauce to taste. Top with approx. 1 cup of the couscous. Stir in the almonds and lentils. Arrange the almond sheets either side of the baking dish. Sprinkle almonds and lentils on top, and sprinkle top with the remaining 2 cups couscous.
Bake at 400 degrees F (200 degrees C) for 1 hour
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