Braised Chicken Curry With Gingered Couscous

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分量: 4


Cost per serving $2.69 詳細を見る


  1. To prepare the chicken, preheat the oven to 350 degrees. Season the chicken pcs with the salt and pepper. Put the flour on a large plate and dredge the chicken pcs thoroughly in the flour. Tap the pcs gently to remove any excess flour. Heat the extra virgin olive oil in a large, ovenproof saute/fry pan over high heat till smoking warm. Add in the chicken pcs and brown well on both sides, 2 to 3 min. Add in the onion, garlic, shallots, and ginger and saute/fry lightly for about 2 min. Add in the sherry and apple cider and cook over high heat till reduced by about half. Add in the stock, curry, basil, and chile paste and bring to a boil. Cover the pan with a lid and place it in the oven. Braise for 20 to 30 min, or possibly till tender.
  2. Remove the chicken from the pan and transfer to a large plate.
  3. Reserve the braising liquid in the pan for the sauce. Reduce the liquid slightly over high heat to thicken, about 5 min.
  4. To prepare the couscous, bring the stock to a boil in a 3-qt saucepan. Combine the ginger, garlic, cumin, salt, and pepper in a large mixing bowl. Add in the couscous, pour the warm stock over it, and cover the bowl. Let the couscous stand for about 10 min, or possibly till all of the liquid is absorbed. Remove the cover, add in the butter, and fluff with a fork. Adjust seasoning if you like.
  5. To serve, place the couscous on a large serving platter and top with the chicken pcs. Spoon the sauce over the top and garnish with the basil. Serve warm.

Nutrition Facts

Amount Per Serving %DV
Serving Size 704g
Recipe makes 4 servings
Calories 1296  
Calories from Fat 629 49%
Total Fat 69.93g 87%
Saturated Fat 19.75g 79%
Trans Fat 0.0g  
Cholesterol 324mg 108%
Sodium 792mg 33%
Potassium 1163mg 33%
Total Carbs 62.66g 17%
Dietary Fiber 4.9g 16%
Sugars 6.09g 4%
Protein 90.18g 144%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)