TLC Cooking "Indian Chicken with Couscous"

Indian Chicken with Couscous

Indian Chicken with Couscous

YIELD Makes 4 servings
See Cooking Videos

INGREDIENTS

1	pound boneless skinless chicken breasts
2	teaspoons olive oil
1	cup chopped onion
1	cup chopped green bell pepper
1	teaspoon chili powder
1	teaspoon curry powder
1/2	teaspoon ground red pepper
1	can (14-1/2 ounces) Mexican-style stewed tomatoes, undrained
1/3	cup golden raisins
1‑1/3	cups reduced-sodium chicken broth
1‑1/3	cups uncooked quick-cooking couscous
1/2	cup plain nonfat yogurt
1/4	cup sliced green onions

PREPARATION:

Cut chicken into 1/4-inch slices; cut each slice into 1-inch strips.
Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until chicken is no longer pink. Remove chicken from skillet; set aside.
Add onion, bell pepper, chili powder, curry powder and red pepper to same skillet; cook and stir 5 minutes or until vegetables are tender.
Stir chicken, tomatoes with juice and raisins into skillet; bring to a boil over high heat. Cover; reduce heat to medium-low. Simmer 15 minutes. Uncover; simmer 5 minutes, stirring occasionally.
Meanwhile, place chicken broth in small saucepan; bring to a boil over high heat. Stir in couscous; cover. Remove saucepan from heat; let stand 5 minutes.
Spoon 1/2 cup couscous onto each serving plate; top with 3/4 cup chicken mixture, 2 tablespoons yogurt and 1 tablespoon green onions.

This recipe appears in: Middle Eastern

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.