Wednesday, June 8, 2011

Curried Chicken, Vegetables and Couscous Skillet

Couscous is something the "Top Chef" contestants use to make a quick dish.  I tried it today and it is a seller.  This is from the book "Casseroles".


1 package (16 ounces) frozen vegetable medley, such as broccoli, carrots and cauliflower or bell pepper and onion strips.  But as usual I missed this in my last shopping so I use broccoli which I always have.
1 pound chicken tenders
2 teaspoons curry powder, divided
3/4 teaspoon garlic salt
1/8t teaspoon ground red pepper
4 1/2 teaspoons vegetable oil
1 can (about 14 ounces) chicken broth
1 cup uncooked couscous


1. Thaw vegetables according to package directions.

2. While vegetables are thawing, place chicken in medium bowl.  Sprinkle with 1 teaspoon curry powder, garlic salt and red pepper; toss to coat.

3.  Heat oil in large deep skillet over medium-high heat until hot.  Add chicken mixture, spreading in one layer.  Cook 5 to 6 minutes or until chicken is no longer pink in center, turning occasionally.

4.  Transfer chicken to plate; set aside.  Add broth and remaining 1 teaspoon curry powder to skillet; bring to a boil over high heat, scraping up browned bits on bottom of skillet.

5.  Stir thawed vegetables into skillet; return to a boil.  Stir in couscous; top with chicken.  Cover and remove from heat.  Let stand 5 minutes or until liquid is absorbed.

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