RCI-MT.004.0303.001
Couscous with Curried Chicken and Chickpeas
couscous with Curried Chicken and Chickpeas
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- skinless1 1/4 poundsboneless Chicken thighs, cut into 1-inch pieces
- 1 unit
- Onion1 mediumchopped
- Madras curry powder2 teaspoons
- 1/2 teaspoon
- 1 Pinch
- chicken stock or canned low-sodium broth3 cups
- red bell pepper1 unitdiced
- zucchini2 smalldiced
- One 15-ounce can Chickpeas1 unitdrained and rinsed
- 1 1/2 cups
- 1 cup
- chopped cilantro1/2 cupplus whole sprigs, for garnish
Method
1
Heat extra-virgin olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thigh pieces with salt and freshly ground pepper, then add to the hot oil and cook until browned on all sides, about 5-6 minutes total.
2
Add the chopped onion to the skillet and cook for 2-3 minutes until softened and translucent.
3 minutes
3
Stir in the Madras curry powder, ground cinnamon, and cayenne pepper, cooking for about 1 minute until fragrant, constantly stirring to coat the chicken and onions.
4
Pour in the chicken stock and bring the mixture to a simmer. Add the diced red bell pepper and zucchini, then cover and simmer for 10 minutes until the vegetables begin to soften.
10 minutes
5
Add the drained and rinsed chickpeas to the skillet and stir to combine. Continue simmering, uncovered, for 5 minutes until the chickpeas are heated through and the chicken is cooked through (internal temperature of 165°F).
5 minutes
6
Meanwhile, bring the water to a boil in a separate pot. Stir in the couscous and a pinch of salt, then remove from heat immediately and cover tightly with a lid.
7
Let the couscous stand, covered, for 5 minutes until all the water is absorbed and the grains are tender.
5 minutes
8
Fluff the couscous with a fork to separate the grains. Stir the chopped cilantro into the curried chicken and vegetable mixture.
9
Divide the couscous among four serving bowls or plates. Spoon the curried chicken, chickpeas, and vegetables with sauce over the couscous and garnish with fresh cilantro sprigs before serving.