Braised Chicken Curry With Gingered Couscous

[Benefits of] expounding the Scriptures: 1. [It] encourages the congregation to bring their Bibles to church, and everything that leads believers to value the Scriptures is important. 2. Exposition may open the Scriptures to them and create in them a desire to meditate for themselves. When they again read over the portion of the Word which has been expounded, they will remember what has been said. Thus, it leaves a more lasting impression on their minds. 3. Expounding large portions of the Word, such as an entire gospel or epistle, leads the teacher to consider portions of the Word which he might otherwise overlook. This keeps him from speaking too much on favorite subjects and leaning too much to particular parts of truth – a tendency which will surely sooner or later injure both himself and his hearers.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Caprial1	4	Servings

INGREDIENTS

1		Roasting chicken, cut into
		pieces 3-
		to 4-pound
		Salt
		Freshly ground black pepper
1/2		Cut all-purpose flour
1	T	Olive oil
1		Onion, diced
3		Cloves garlic, chopped
2		Shallots, chopped
1	T	Peeled, chopped fresh
		ginger
1/2	c	Dry sherry
1/2	c	Apple cider
2	c	Chicken stock
1	T	Curry, toasted
2	t	Chopped fresh basil
1	t	Chile paste
3	c	Chicken or vegetable stock
1	T	Peeled, chopped fresh
		ginger
2		Cloves garlic, chopped
1	t	Ground toasted cumin seeds
1/2	t	Salt
1/2	t	Freshly ground black pepper
1 1/2	c	Uncooked couscous
1	t	Unsalted butter
4		Sprigs basil

INSTRUCTIONS

To prepare the chicken, preheat the oven to 350 degrees. Season the
chicken pieces with the salt and pepper. Put the flour on a large
plate and dredge the chicken pieces thoroughly in the flour. Tap the
pieces gently to remove any excess flour. Heat the olive oil in a
large, ovenproof saute pan over high heat until smoking hot. Add the
chicken pieces and brown well on both sides, 2 to 3 minutes. Add the
onion, garlic, shallots, and ginger and saute lightly for about 2
minutes. Add the sherry and apple cider and cook over high heat until
reduced by about half. Add 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 minutes, or until tender.  Remove the chicken
from the pan and transfer to a large plate.  Reserve the braising
liquid in the pan for the sauce. Reduce the  liquid slightly over high
heat to thicken, about 5 minutes.  To prepare the couscous, bring the
stock to a boil in a 3-quart  saucepan. Combine the ginger, garlic,
cumin, salt, and pepper in a  large mixing bowl. Add the couscous, pour
the hot stock over it, and  cover the bowl. Let the couscous stand for
about 10 minutes, or until  all of the liquid is absorbed. Remove the
cover, add the butter, and  fluff with a fork. Adjust seasoning if
desired.  To serve, place the couscous on a large serving platter and
top with  the chicken pieces. Spoon the sauce over the top and garnish
with the  basil. Serve hot.  Converted by MC_Buster.  Per serving: 851
Calories (kcal); 58g Total Fat; (64% calories from  fat); 59g Protein;
12g Carbohydrate; 246mg Cholesterol; 1575mg Sodium  Food Exchanges: 0
Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 7  Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1391 Calories From Fat: 544 Total Fat: 60.5g Cholesterol: 250mg Sodium: 802.2mg Potassium: 1903.7mg Carbohydrates: 124.8g Fiber: 13.2g Sugar: 18.7g Protein: 78.1g