
Curried Couscous with Chicken and Zucchini
A delicious moroccan dish. Gluten-free friendly.
Total Time
82 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 large onion
- finely chopped (2 cups)
- 3/4 stick (6 tablespoons) unsalted butter
- 3 skinless boneless chicken breast halves (6 oz each)
- cut diagonally into 1/2-inch-thick slices
- 1 1/8 teaspoons salt
- 3/8 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 small zucchini (10 oz total)
- cut into matchsticks (2 inches long by 1/4 inch thick)
- 2 large garlic cloves
- minced
- 2 teaspoons curry powder (preferably Madras)
- 2 1/4 cups (18 fl oz) reduced-sodium chicken broth
- 1/2 cup heavy cream
- 1 1/4 cups couscous (8 oz)
- 2 1/2 tablespoons coarsely chopped fresh cilantro
- 1 lime
- cut into wedges
Instructions
- 1
Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.
- 2
Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.
- 4
Reduce heat to moderate and add 1 tablespoon butter, then cook zucchini with 1/8 teaspoon salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes.
- 5
Transfer to plate with chicken and loosely cover with foil.
- 6
Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes.
- 7
Add 1 teaspoon curry powder and cook, stirring, 1 minute.
- 8
Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes.
- 9
Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes.
- 10
Set sauce aside in skillet.
- 11
Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute.
- 12
Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil.
- 13
Stir in couscous and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, then cover tightly and let stand off heat 5 minutes.
- 14
Cut remaining 2 tablespoons butter into small pieces and stir into couscous.
- 15
Let stand, covered, 1 minute.