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Name: Braised Chicken Curry with Gingered Couscous
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 Garlic chopped; ; to 4-pound); 1 ts Chile paste; 1/2 Cut all-purpose flour; ; ginger; 1/2 c Apple cider; 2 ts Chopped fresh basil; 1 sm Onion; diced; 1 tb Curry; toasted; 2 Shallots; chopped; 2 c Chicken Stock; Salt; 1 Roasting chicken; cut into; 1/2 c Dry sherry; 1 tb olive oil; Black Pepper freshly ground; 1 tb Peeled; chopped fresh

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INGREDIENTS

3 Garlic ; chopped
; to 4-pound)
1 ts Chile paste
1/2 Cut all-purpose flour
; ginger
1/2 c Apple cider
2 ts Chopped fresh basil
1 sm Onion; diced
1 tb Curry; toasted
2 Shallots; chopped
2 c Chicken Stock
Salt
1 Roasting chicken; cut into
1/2 c Dry sherry
1 tb olive oil
Black Pepper ; freshly ground
1 tb Peeled; chopped fresh

INSTRUCTIONS

MMMMM---------------------GINGERED COUSCOUS-------------------------- 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 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. 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.

NOTES

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Braised Chicken Curry with Gingered Couscous

3 Garlic chopped
 ; to 4-pound)
1 ts Chile paste
1/2 Cut all-purpose flour
 ; ginger
1/2 c Apple cider
2 ts Chopped fresh basil
1 sm Onion; diced
1 tb Curry; toasted
2 Shallots; chopped
2 c Chicken Stock
 Salt
1 Roasting chicken; cut into
1/2 c Dry sherry
1 tb olive oil
 Black Pepper freshly ground
1 tb Peeled; chopped fresh

MMMMM---------------------GINGERED COUSCOUS--------------------------      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   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.        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

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Serving Size: 1 Serving (304g)
Recipe Makes: 4 servings

Calories: 157
Calories from Fat: 34 (22%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.6g
Cholesterol 7.2mg		2 %
Sodium 347.6mg		12 %
Potassium 321.1mg		8 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 16.1g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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