CURRIED CHICKEN WITH COUSCOUS

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CURRIED CHICKEN WITH COUSCOUS

1 pound boneless, skinless chicken breasts
3/4 teaspoon sea salt
1/4 teaspoon coarsely ground black pepper
four medium carrots
one medium onion
2 tablespoons vegetable oil, divided
2 teaspoons Curry powder (more or less, according to taste)
1/2 cup Golden raisins
one can (13 1/2 ounce) coconut milk

COUSCOUS
2 cups chicken broth
1 1/3 cups uncooked plain couscous
1 tablespoon butter
2 tablespoons fresh snipped cilantro plus additional for garnish

cut chicken into 1 inch pieces.
Lightly coat a 10inch skillet with 1 tablespoon vegetable oil.
Heat skillet over medium-high heat 1 to 3 min. or until hot. As skillet heat, combine salt and black pepper in a bowl season chicken with half of the black pepper mixture. Cook chicken about 2 to 3 min. or until Golden Brown; turn chicken over and cook 2 to 3 min. or until center of chicken is no longer pink. Remove from skillet; set aside
as chicken Cokes, peel carrots; cut in half lengthwise, then thinly slice on the bias. Cut onion in half lengthwise, then crosswise into 1/2 inch wedges.
Add remaining oil to skillet. Sauté carrots and onions 5 min. or until crisp-tender, stirring occasionally. Stir in Curry powder, raisins, coconut milk and remaining black pepper mixture. Add chicken; simmer 3 to 5 min. or until sauce begins to thicken.

Meanwhile;
for the couscous, pour broth into a microwavable bowl; cover and microwave on high 3 min. or until boiling. Stir in couscous and butter. Cover; let stand 5 min. As couscous stands, snipped cilantro with kitchen shears. Fluff couscous with a fork; stir in cilantro.

To serve, divide couscous among serving plates; spoon chicken mixture over couscous. Garnish with additional snipped cilantro.
Serves four
 
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