CURRIED CHICKEN WITH COUSCOUS
Steps:
- 1. For chicken, cut into 1-in pieces. Lightly coat with e.v.o.o. Heat skillet over medium-high heat 1-3 minutes our until hot. As skillet heats, combine salt, and black pepper in a small prep bowl. Season chicken with half of the black pepper mixture. Cook chicken about 2-3 minutes or until golden brown. Turn chicken over; cook 2-3 minutes or until center of chicken is no longer pink. Remove from skillet; set aside. 2. As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on a bias. Cut onion in half lengthwise, the crosswise into 1/2-in. wedges. Add oil to skillet. Saute carrots and onion 5 minutes or until crisp-tender or el dente, stirring occasionally. Stir curry pwder, raisins, coconut milk and remaining black pepper mixture into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken. 3. Meanwhile, for couscous, pour broth into a rice cooker and cover, or cook in a microwave safe dish on High for 3 minutes or until boiling. Stir couscous and butter into broth. Cover; let stand 5 minutes. As couscous stands, snip cilantro or parsley. Fluff couscous with a fork; stir in cilantro or parsley. 4. To serve, divide couscous among serving plates; spoon chicken mixture over couscous. Garnish with additional cilantro or parsley. Yield: 4 servings
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