4 boneless skinless chicken breasts, rinsed and patted dry
Strawberries, a few per serving, cleaned and sliced thick (or leave whole if they are small)
2 T. strawberry jelly/jam/preserves
1/4 cup lemon Juice
1/4 cup diced onion
Spice rub
1/4 cup packed brown sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. kosher salt
Preheat: 400F
Heat a medium skillet on medium-high. Rinse chicken and pat dry, then roll in brown sugar mixture. Place chicken in hot skillet and sear, undisturbed, for about a minute. Flip and sear other side, about a minute, then turn heat down to medium and add strawberry jam and lemon juice. Stir until jam has melted into liquid, flipping chicken breasts to coat. Place chicken into glass baking dish and drizzle sauce over top.
Add strawberry slices to hot skillet and sear on each side for a few seconds. Carefully place slices on top of chicken, sprinkle with onion, and place in oven for 20-25 minutes, or until chicken is cooked through.
Slice chicken on a diagonal, drizzle with sauce, and top with strawberries.
Served with strawberry salad and bread.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Monday, July 11, 2011
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
couscous
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.
Inspired by two different recipes from Mark Bittman's Kitchen Express
boneless, skinless chicken breasts (generally one per person), cut into 1-inch chunks
couscous
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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