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Categories:
couscous flour paprika ground coriander cumin salt cinnamon chicken chicken broth olive oil butternut squash dried apricot white wine vinegar granny smith apple currants chickpeas honey
Viewed: 42 - Published at: 2 years agoIngredients
- 1 cup uncooked couscous
- 1/4 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 3/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 lb boneless skinless chicken breast, pounded thin and cut into 1 inch strips
- 1 (14 ounce) can 99% fat-free chicken broth
- 1 tablespoon olive oil
- 3 cups butternut squash, cubed into 1 inch pieces
- 1 medium turnip, cubed into 1 inch pieces
- 1/2 cup dried apricot, cut into thin slivers (the original calls for Turkish but I have also used California apricots with good results)
- 1 tablespoon white wine vinegar
- 1 granny smith apple, peeled, cored and cut into 3/4 inch cubes
- 3 tablespoons dried currants
- 1 (14 1/2 ounce) can chickpeas
- 2 tablespoons honey
Method
- Prepare couscous as directed on package. (Some couscous calls for a 1:1 ratio of couscous and water, others 2 parts water to 1 part water.).
- Combine flour, paprika, corriander, salt, cinnamon and cumin. Dredge the chicken strips in the flour mixture, shaking off and saving the excess coating.
- Mix the remaining flour into the broth, removing any lumps.
- In a non-stick large pan or Dutch oven, heat the oil over medium heat. Add the chicken and cook until lightly browed, about 5 minutes, Transfer cooked chicken to a plate.
- Add the broth to the pan along with the squash, turnips and apricots. Bring to a low boil, lower heat a touch and simmer about 10 minutes until the vegetables are tender.
- Return the chicken to the pan with the vinegar, apple, currants, chickpeas and honey. Simmer until the chicken os cooked through and the apples are tender, about 5 minutes.
- To serve, place the couscous onto a large plattter or individual serving bowls. Create a small hollow in the center. Pour the chicken in the center and serve.
