Couscous with Curried Chicken and Chickpeas
Recipe Description
couscous with Curried Chicken and ChickpeasIngredients
- 2 tablespoons extra-virgin olive oil
- 1 1/4 pounds skinless, boneless Chicken thighs, cut into 1-inch pieces
- salt and freshly ground pepper
- 1 medium Onion, chopped
- 2 teaspoons Madras curry powder
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 3 cups chicken stock or canned low-sodium broth
- 1 red bell pepper, diced
- 2 small zucchini, diced
- One 15-ounce can Chickpeas, drained and rinsed
- 1 1/2 cups water
- 1 cup couscous
- 1/2 cup chopped cilantro, plus whole sprigs, for garnish
- n a large skillet, heat the olive oil until shimmering. Season the Chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes. Add the Onion, curry, cinnamon, Cayenne and 1/4 teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the stock and simmer until reduced by one-third, about 10 minutes. Add the diced red pepper and zucchini and simmer until tender, about 10 minutes. Add the Chickpeas and cook for 1 minute longer. Season the curried Chicken with salt.
- Meanwhile, in a small saucepan, bring the water to a boil. Add the couscous and 1/2 teaspoon of salt, cover and let stand for 10 minutes. Fluff the couscous with a fork, then add the chopped cilantro and toss. Transfer the curry to a serving bowl, garnish with the cilantro sprigs and serve with the couscous.
This article uses material from the "Couscous with Curried Chicken and Chickpeas" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
