Spicy Chicken Couscous
Recipe GLPR89421972a8e8d8
A vibrant, aromatic main course featuring tender sliced chicken breast combined with fluffy couscous, toasted almonds, and sweet apricots, all bound together with a warming curry paste and fresh coriander. This dish brings together Middle Eastern and Indian spice traditions for a satisfying, protein-rich meal.
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Ingredients
250g couscous
3 tablespoons olive oil
1 medium onion, chopped
2 large skinless boneless chicken breast fillets, sliced
85g blanched almonds
1 tablespoon hot curry paste
100g ready-to-eat dried apricots, halved
120g fresh coriander, roughly chopped
450ml reduced-sodium chicken stock
Directions
Prepare the couscous by combining it with reduced-sodium chicken stock in a saucepan, following package instructions for liquid ratio and cooking time. Set aside to fluff when cooked.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally, until softened and just beginning to turn golden at the edges.
Add the sliced chicken breast fillets to the pan and stir-fry for 5 to 6 minutes, breaking up any pieces as needed, until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be opaque and tender throughout.
Add the blanched almonds to the pan and continue cooking, stirring frequently, until they turn light golden, approximately 2 to 3 minutes.
Stir in the hot curry paste and cook for 1 minute, ensuring the paste is well distributed throughout the chicken and almonds and releases its aromatic flavors.
Add the prepared couscous, halved apricots, and fresh chopped coriander to the pan. Toss everything together gently but thoroughly until the couscous is heated through and all ingredients are evenly combined.
Serve immediately while hot. Plain yogurt may be offered on the side for those who wish to cool and complement the spice, though the dish is naturally dairy-free.
