Instructions: Sprinkle chicken pieces with the pepper, garlic and onion powders. Bake chicken at 350 degrees for 30 minutes, basting with some of the juices accumulating in the pan. Meanwhile, in a covered Dutch oven casserole, cook together the sauce ingredients for 20 minutes. Lay partly-cooked chicken into the sauce, cover pan, and continue cooking chicken for 30 minutes or until tender. Meanwhile, prepare the couscous. Place couscous in a small saucepan. Bring chicken broth to a boil, and pour over couscous, stirring until mixture is nicely blended. Cover pan, cook over low heat for 1 minute, and allow to stand for 5 minutes. Liquid should be absorbed. Stir in chick peas and heat through. Fluff up with fork.

NOTES : The author of this cookbook hasnt failed me yet!

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