Curried Couscous with Chicken and Zucchini

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. 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. 2

   Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. 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. 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. 5

   Transfer to plate with chicken and loosely cover with foil.

6. 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. 7

   Add 1 teaspoon curry powder and cook, stirring, 1 minute.

8. 8

   Stir in 1 cup broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes.

9. 9

   Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes.

10. 10

    Set sauce aside in skillet.

11. 11

    Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute.

12. 12

    Add 1 tablespoon butter and remaining 1 1/4 cups broth, then bring to a boil.

13. 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. 14

    Cut remaining 2 tablespoons butter into small pieces and stir into couscous.

15. 15

    Let stand, covered, 1 minute.