Curried Chicken & Couscous

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• Salt and freshly milled black pepper to taste
• 1/8 teaspoon cayenne pepper
• 1 cup green apple, chopped with skin
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons curry powder
• 2 teaspoons grated orange zest
• 1 cup chicken broth
• 1/4 cup raisins
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 cups prepared couscous

Method

Cut chicken into  one inch dice. .

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot, but not smoking. Add chicken, cayenne pepper and salt and pepper to taste. Cook over medium heat until chicken is no longer pink.

Using a slotted spoon, remove chicken. Set aside.  Add remaining tablespoon olive oil, apple, onion, garlic, curry powder and orange zest.  Cook over medium heat about 7 minutes or until apple is tender. Stir in chicken broth and raisins.  Raise heat and bring to a boil, stirring madly and constantly. Mix cornstarch and water to form a paste, being sure cornstarch is well mixed, and add to apple mixture. Boil, stirring, for 1 minute, add chicken and heat through. Serve with prepared couscous.

Serves: 4

Contributor: Geraldine Minne

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