A fragrant chicken and couscous stew made with lots of vegetables Its my alltime favorite and its delicious
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat
cover
and let stand for 10 minutes.
Meanwhile
heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini
green onions
1/4 cup chicken broth
and ginger. Cook and stir until vegetables are tender
about 5 minutes.
Stir together remaining 1 cup chicken broth
curry powder
cornstarch
and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened
