Thursday, October 18, 2007

New Recipe

I tried a new recipe from my new Pampered Chef cookbook, 29 Minutes to Dinner. Call your Pampered Chef consultant and buy this cookbook TODAY!!! It has fabulous recipes! Here's the first one I tried.

Curried Chicken with Couscous

1 lb boneless, skinless chicken breasts
3/4 tsp salt
1/4 tsp coarsely ground black pepper
4 medium carrots
1 medium onion
1 tsp vegetable oil
2 tsp curry powder
1/2 cup golden raisins
1 can coconut milk


2 cups chicken broth
1 1/3 uncooked, plain couscous
1 tbsp butter
2 tbsp fresh snipped cilantro, plus additional for garnish

Cut chicken into 1-inch pieces. Lightly spray skillet with vegetable oil. Heat over medium-high heat for 1-3 minutes or until hot. Combine salt and pepper. Sprinkle chicken with half. Cook chicken 2-3 minutes or until golden brown. Turn chicken over; cook 2-3 minutes or until center of chicken is no longer pink. Remove from skillet and set aside.

As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on the bias. Cut onion in half lengthwise, then crosswise into 1/2-inch wedges. Add oil to skillet. Saute' carrots and onion 5 minutes or until crisp-tender, stirring occasionally. Stir curry powder, raisins, coconut milk, and remaining salt/pepper into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken.

Meanwhile, for couscous, pour broth into microwaveable, covered bowl. Microwave on high 3 minutes or until boiling. Stir couscous and butter into broth. Cover; let stand 5 minutes. As couscous stands, snip cilantro. Fluff couscous with a fork; stir in cilantro.

To serve, divide couscous among serving plates; spoon chicken mixture over couscous. Garnish with additional cilantro.

Serves 4.


Jennifer said...

Could you tell me how you make your iced tea? I cannot make good iced tea! LOL!

Cynthia said...

YUM YUM! Now that looks GREAT! Love the plate, too.

Romany said...

Mmmm...that sounds very nice!