Couscous with sweet chicken curry

Couscous with sweet chicken curry

Couscous with sweet chicken curry

It’s just delicious! Enjoy a sweeter version of curry with delicious couscous.

Chicken thigh fillets (750 g)

2 tablespoons vegetable oil

1 big finely sliced red onion

3 smashed garlic cloves

1 tablespoon curry powder

2 cup chicken broth

1 pound pearl couscous

1/4 c. mango chutney

1/3 cup halved dried apricots

1/2 cup halved dried apple slices

1/2 cup minced mint

Chicken should be trimmed. Cut into 5cm squares.
In a big, deep frying pan, heat half the oil over high heat. In two batches, add the chicken. Cook for approximately 5 minutes, turning periodically, or until browned. Remove.
Turn the heat down to medium. Return the remaining oil to the pan with the onion and garlic. Cook for approximately 3 minutes, stirring periodically, or until tender. Stir in the curry. 1 minute of stirring
Return chicken, stock, couscous, chutney, apricots, apple, and 12 cup water to pan. Stir well. Bring to the boil. Cover with the lid.
Cook, tossing periodically, for 12 minutes, or until the couscous is soft and the chicken is cooked. Turn off the heat. Stand for 5 minutes, covered.
Sprinkle with mint and serve immediately.

 Because of its high boiling point, which generates damaging free radicals, it is not advised for frying. Because of the strong odor, it is also not advised for the making of cakes and pastries, and it might entirely modify the flavor. It is, nevertheless, a wonderful choice for any other type of food preparation.