Chicken Curry with Chickpeas and Couscous
Verified by SunnyJF
|1 1/2 poundsboneless chicken thighs; cut into 1" pieces|
|1 can (15 oz.)chickpeas; drained & rinsed|
|1 mediumonion; chopped|
|2 tablespoonsextra virgin olive oil|
|3 teaspoonscurry powder|
|1 largered bell pepper; seeds and membranes removed and chopped|
|2 smallzucchini; chopped into bite sized pieces|
|3 cupschicken stock|
|1 1/2 cupswater|
|1/2 cupcilantro; chopped|
Chicken Curry with Chickpeas and Couscous Preparation
In a large skillet, heat oil over med.-high heat until shimmering. Season chicken with S&P, add to skillet and cook, turning, until golden. Add onion, curry and cinnamon and cook until fragrant, about 1 minute. Add stock and simmer, stirring occasionally and reducing heat if necessary, until reduced by a third. Add zucchini and pepper and simmer until tender. Finally, add the chick peas and stir until they are hot.
In the meantime, heat the water to boiling in a small saucepan, add the couscous, cover and let stand 10 minutes. Add the cilantro and fluff with a fork.
Serve the curry over the couscous!
Note: Some couscous recipes use a different proportion of water and couscous. Follow the recipe on the container.
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