Tuesday, April 13, 2010

Indian Chicken with Couscous

I had made some coconut rice the day before so I used that instead of couscous, but I will give you the recipe for both.  For two people, I  made 1/2 of this recipe. It was perfect.  Stacy Martyak gave me this recipe.

Printable Recipe:

1 pound chicken breasts - cut in strips I used chicken tenders
2 teaspoons olive oil
1 cup chopped onion
1 cup bell pepper
1 teaspoon chili powder
1 teaspoon curry
1/2 teaspoon ground red pepper
2 cans mexican tomatoes - undrained
1/2 cup raisins
1 1/3 cups chicken stock
1 1/3 cups uncooked quick cook couscous
1/2 cup plain yougart
1/4 cup chopped green onions
Cut chicken into strips or use chicken tenders. Add to heated extra virgin olive oil. Cook about 5 minutes. Remove chicken and add vegetables and spices to skillet. Cook another 5 minutes. Add chicken, tomatoes and raisins to skillet. Bring to a boil, cover, and reduce heat to medium-low heat for 5 minutes.  Uncover and simmer 5 minutes. Meanwhile place chicken broth in saucepan and boil. Stir in couscous. Cover--remove from heat and let stand 5 minutes. Serve chicken mixture over couscous. Top with 2 Tablespoons plain yogurt and 1 Tablespoon green onions.  The yogurt is very important.
For coconut rice:
Add one can of coconut milk to a double boiler (about 2 cups) and then add 1 cup of rice.  Cover and let boil for about 25-30 minutes. Just until all the liquid is gone. Works really well with this recipe.

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