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Friday, January 28, 2011

Chicken Curry with Raisins and Couscous

vegetable oil
boneless, skinless chicken breasts (generally one per person), cut into 1-inch chunks
red onion, sliced
2 T. curry powder
1 cup raisins
1/2 cup apple juice
big pinch of salt

Pour just enough vegetable oil to cover the bottom of a big, deep skillet with a lid, and heat over medium-high heat. Check out the couscous package to see how much cooking liquid you need for the amount of servings you're making. Go ahead and put the water (or apple juice, or a mixture of both) into a small pot. Add some oil or butter if you want (I used butter) and turn it on medium-low.

Once the oil is hot, add the chicken to the skillet and sear until browned on all sides. Remove chicken to a plate with a slotted spoon and turn the heat down to medium. Add the onion and more oil if necessary, cooking until onion begins to soften, a few minutes. While you're waiting, turn up the heat on the juice/butter mixture until it comes up to a boil. Stir in the couscous, put a lid on it and remove from the heat.

Return the chicken to the skillet along with curry powder, stirring to coat. Add the raisins and stir for a minute before adding the apple juice and a pinch of salt. Stir, scraping up any browned bits from bottom of skillet, then cover. Let cook a few more minutes to heat through and ensure chicken is fully cooked.

After couscous has sat at least five minutes, remove lid and fluff with fork. Mound onto a plate or in a bowl and top with chicken mixture, pouring extra liquid on top.

note to self: next time, less couscous...

Inspired by two different recipes from Mark Bittman's Kitchen Express

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