Chicken With Couscous
Source of Recipe
Recipes in the Mail
Recipe Introduction
This is very good but since our family does not like spicy food, I reduced some of the spicy ingredients accordingly to our preferences.
List of Ingredients
ENTREE OF THE DAY:
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Chicken With Couscous
Submitted by: Julianne Ture
Makes 4 servings
3 1/4 cups low-sodium chicken broth
1 cup couscous
2 tablespoons olive oil
4 skinless, boneless chicken breasts
1 pinch ground black pepper
1/2 cup finely chopped jalapeno chile peppers
1 carrot, sliced thin
1 zucchini, diced
3 green onions, thinly sliced
1 1/2 teaspoons grated fresh ginger root
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander seed
1 teaspoon cornstarch Recipe
Directions
1 Bring 2 cups of the chicken broth to a boil.
Stir in couscous and 1 1/2 teaspoons of the
olive oil. Turn off heat, cover and let stand
10 minutes.
2 Meanwhile, sprinkle cubed chicken with pepper
and saute in 1 tablespoon of the remaining olive
oil. The chicken is done when it is no longer
pink, usually between 4 and 6 minutes. Remove
chicken from pan.
3 Add the remaining 1 1/2 teaspoons of olive
oil to skillet. Stir in peppers and carrot and
saute for 2 minutes. Next, add zucchini, green
onions, ginger, and 1/4 cup of the chicken broth.
Cover and steam until vegetables are slightly
tender, about 2 more minutes.
4 Combine curry powder, ground coriander, and
cornstarch with the remaining cup of chicken
broth. Add to vegetables. Return chicken to
pan and cook over medium high heat until
thickened and bubbly, about 2 minutes. Fluff
couscous with a fork and serve with chicken
and vegetables on top.
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