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    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:
    ==================
    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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