Indian Chicken w/Couscous - Core
Source of Recipe
WW Community
Recipe Introduction
makes 4 servings
List of Ingredients
1 pound boneless skinless chicken breasts
2 tsps olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 tsp chili powder
1 tsp curry powder
1/2 tsp ground red pepper
1 can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1/3 cup golden raisins (2-3 pts)
1-1/3 cups chicken broth
1-1/3 cups uncooked quick-cooking couscous
1/2 cup plain nonfat yogurt
1/4 cup sliced green onions
Recipe
1. Cut chicken lengthwise into 1/4-inch-thick slices. Cut each slice into 1-inch strips.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken. Cook and stir 5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
3. Add onion, bell pepper, chili powder, curry powder and red pepper to skillet. Cook and stir 5 minutes or until veggies are tender.
4. Add chicken, tomatoes w/liquid, and raisins to skillet. Bring to a boil over high heat, stirring occassionally. Cover, reduce heat to medium-low. Simmer 15 minutes. Uncover, simmer 5 minutes, stirring occasionally.
5. Meanwhile, place chicken broth in small saucepan and bring to a boil over high heat. Stir in couscous and cover. Remove saucepan from heat and let stand 5 minutes.
6. Serve chicken mixture over couscous. Top each serving with 2 tablespoons yogurt and 1 tablespoon green onions. Garnish with fresh herbs, if desired.
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