Chicken Curry with Chickpeas and Couscous

Easy curry recipe that doesn't require all of the condiments!

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Name: Chicken Curry with Chickpeas and Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 1/2 pounds boneless chicken thighs cut into 1" pieces; 1 can (15 oz.) chickpeas drained & rinsed; 1 medium onion chopped; 2 tablespoons extra virgin olive oil; 3 teaspoons curry powder; pinch cayenne pepper; 1 teaspoon cinnamon; 1 large red bell pepper seeds and membranes removed and chopped; 2 small zucchini chopped into bite sized pieces; 3 cups chicken stock; 1 1/2 cups water; 1 cup couscous; 1/2 cup cilantro chopped

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INGREDIENTS

1 1/2 pounds boneless chicken thighs ; cut into 1" pieces
1 can (15 oz.) chickpeas ; drained & rinsed
1 medium onion ; chopped
2 tablespoons extra virgin olive oil
3 teaspoons curry powder
pinch cayenne pepper
1 teaspoon cinnamon
1 large red bell pepper ; seeds and membranes removed and chopped
2 small zucchini ; chopped into bite sized pieces
3 cups chicken stock
1 1/2 cups water
1 cup couscous
1/2 cup cilantro ; chopped

INSTRUCTIONS

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!

NOTES

Note: Some couscous recipes use a different proportion of water and couscous. Follow the recipe on the container.

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Chicken Curry with Chickpeas and Couscous

1 1/2 pounds boneless chicken thighs cut into 1" pieces
1 can (15 oz.) chickpeas drained & rinsed
1 medium onion chopped
2 tablespoons extra virgin olive oil
3 teaspoons curry powder
 pinch cayenne pepper
1 teaspoon cinnamon
1 large red bell pepper seeds and membranes removed and chopped
2 small zucchini chopped into bite sized pieces
3 cups chicken stock
1 1/2 cups water
1 cup couscous
1/2 cup cilantro chopped

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!

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Nutrition

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Serving Size: 1 Serving (807g)
Recipe Makes: 4 Servings

Calories: 608
Calories from Fat: 135 (22%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 3g
Cholesterol 152mg		47 %
Sodium 678.5mg		23 %
Potassium 1163.9mg		31 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 58.7g
Protein 51.2g		73 %
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: 608

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