<http://schema.org/recipeInstructions>
" Remove skin from all chicken pieces except wings. Sprinkle chicken with pepper and 1/2 teaspoon salt. 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. Meanwhile, with stiff brush, scrub clams and mussels with running cold water to remove any sand; remove beards from mussels. 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. 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.) Serve chicken over couscous."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4493/chicken-mussels-and-clams-384/>