Chicken with Couscous
Description
This chicken and couscous stew is fragrant with ginger, curry, and coriander, made with lots of veggies, and gets plenty of heat from jalapeños.
Ingredients
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3 1/4 cups low-sodium chicken broth, divided
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1 cup quick-cooking couscous
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2 tablespoons olive oil, divided
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4 skinless, boneless chicken breast halves - cut into cubes
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salt and ground black pepper to taste
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1 carrot, thinly sliced
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1/2 cup finely chopped jalapeno chile peppers
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1 zucchini, diced
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3 green onions, thinly sliced
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1 1/2 teaspoons grated fresh ginger root
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1 1/2 teaspoons curry powder
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1 teaspoon cornstarch
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1/2 teaspoon ground coriander seed
Directions
1
Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
2
Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
3
Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
4
Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.