Curried Couscous with Chicken and Zucchini
MoroccanHardGluten-Free

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. 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.

Cooking Timer

01:22:00
Custom Timer (minutes)

Recipe Info

Prep Time:44 min
Cook Time:38 min
Total Time:82 min
Difficulty:Hard
Servings:6