Friday, May 19, 2006

Chutney Chicken and Couscous

This is one of those fast and easy dishes. It takes about 10 minutes to get the stuff together and 12 minutes to cook for a total of 22 minutes. It took me a little longer since I purchased chicken breasts with bones and had to debone it but that was about 10 minutes more and I saved $1.00 per pound. This dish is what I call an Anglo-Indian dish. You most likely would not find it as a dish served in an Indian restaurant but at a restaurant that serves dishes representing different cuisines. It has a very light amount of curry.

1 tablespoon vegetable oil
4 bonesless skinless chicken breasts
1 teaspoon curry powder
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup mango chutney (such as Patak's Sweet Mangel)
1 1/2 cups chicken broth
1 1/2 cups plain couscous

Heat oil in a large nonstick skillet over medium high heat. Season the chicken with 1/2 teaspoon of curry and 14/4 teaspoon salt. Saute for 4 minutes per side. Remove from skillet and reserve.

Add orange juice and chutney and stir, scraping up any browned bits from the bottom of the pan. Add the chicken back and simmer, covered over medium low heat for 4 minutes or until internal temperature registers 160 F. On an instant-read thermometer.

While chicken is cooking, place broth and remaining curry powder and salt into a medium saucepan. Bring to a simmer. Turn off heat; stir in couscous. Cover ; let sit for 5 minutes.

Fluff couscous with a fork and place on serving platter. Slice chicken and fan out over couscous. Spoon sauce over top. Serve additional chutney on side.

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