| 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 |
tb |
Olive oil |
| 1 |
sm |
Onion; diced |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 1 |
tb |
Peeled; chopped fresh |
|
|
; ginger |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Apple cider |
| 2 |
c |
Chicken stock |
| 1 |
tb |
Curry; toasted |
| 2 |
ts |
Chopped fresh basil |
| 1 |
ts |
Chile paste |
| 3 |
c |
Chicken or vegetable stock |
| 1 |
tb |
Peeled; chopped fresh |
|
|
; ginger |
| 2 |
|
Cloves garlic; chopped |
| 1 |
ts |
Ground toasted cumin seeds |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 1/2 |
c |
Uncooked couscous |
| 1 |
ts |
Unsalted butter |
| 4 |
|
Sprigs basil |
INSTRUCTIONS
GINGERED COUSCOUS
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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