| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Couscous; (10 ounce box) |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Unsweetened coconut milk |
| 1/4 |
c |
Fresh lemon or lime juice; 2 lemons or 3 limes |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Ground curry powder |
| 1/4 |
c |
Peanut butter; preferably chunky |
| 1 1/4 |
lb |
Skinless boneless chicken tenders; or chicken breasts cut into strips about 1/2" wide & 3" long |
| 4 |
tb |
Unsalted butter |
|
|
Salt and freshly ground pepper |
|
|
Chopped roasted peanuts; for garnish |
|
|
Cilantro; for garnish, optional |
INSTRUCTIONS
In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2
tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the
couscous and steep for 15 minutes while you proceed to the next step. In
another mixing bowl combine the garlic, curry powder and peanut butter and
whisk in the remaining coconut milk and lemon or lime juice and another
teaspoon of salt. Marinate the chicken strips in this mixture while the
couscous is also steeping. Melt the butter in a wide large skillet, over
medium heat. Add the chicken with its marinating liquid and cook, stirring
frequently until the chicken turns opaque, about 3 minutes. Cover and
simmer, over low heat for 5 minutes or until the chicken is just cooked
through. Scatter the couscous over the chicken, and simmer, covered, over
low heat for 8 minutes or until the couscous has heated and the chicken is
cooked through. Take care to do this last step over low heat or the chicken
will burn. Mix the ingredients together, adjust seasoning and serve
immediately. Garnish with peanuts and chopped cilantro if you wish.
Yield: 4 servings
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646
Posted to MC-Recipe Digest by Rebekah Frye <Rebekah_Frye@fwpa.com> on
Febry,, uary 13, 199
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