Curried Chicken, Veggie & Couscous Skillet

Corky

Corky

Staff Captain
Curried Chicken, Veggie & Couscous Skillet

1 Pkg (16 oz) Frozen Broccoli
1 Pkg (16 oz) Frozen Cauliflower
1 1/2 Lb Chicken Breast (about 3) – Diced
1 Large Onion – Sliced thinly
1 Cup Dried Apricots - Diced
2 tsp curry powder, divided
¾ tsp garlic powder
¼ tsp salt
1/8 tsp ground red pepper
4 ½ tsp vegetable oil
1 Can (14oz) Chicken Broth
1 Cup Uncooked Couscous


  • Thaw veggies in a colander while preparing the below.


  • While veggies are thawing, place chicken in a bowl and
sprinkle with 1 tsp curry powder, garlic, salt & red pepper.
Stir well.


  • Heat oil in skillet, add chicken and onions and cook for
5 – 6 mins, until chicken is no longer pink in the middle.
Add apricots and cook for last minute. Transfer to a bowl and
set aside.


  • Add broth & 1 tsp curry powder to skillet and bring to a boil.
Stir in veggies and return to a boil, add couscous, stir well,
top with chicken mixture. Cover and remove from heat.
Let stand for 5 minutes or until all liquid is absorbed.

Makes 6 Servings. Approx prep & cook time: 19 Mins


Enjoy!!
 
Corky

Corky

Staff Captain
Jeanie & Donna - I hope you all like it as much as we did. This was a new recipe and it is a Keeper!

I bought Roti frozen bread discs at the Asisan Market. You put a disc on a griddle and let them cook on each side until a dark golden brown and they puff up. That is all I had alongside the dish. Nothing else. One piece of roti bread per person was enough. The guys actually split another, but they could have done w/o.

For dessert, I made a pineapple up-side down cake, w/o the pineapple as I was out. Instead - I used a can of Tropical Fruit Salad from Aldi's...which was just as good and it hit the spot after the spicy chicken dish.

Try the dish with the amounts listed for the spices first, I found it spicy, but not too spicy, but I wouldn't want it hotter than what it was.

Enjoy!
 
Top