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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 3/4 cups Water, Divided
- 1/2 teaspoons Butter
- 1/4 teaspoons Salt
- 1/2 cups Couscous
- 1 Tablespoon Flour
- 3/4 teaspoons Curry Powder
- 1/4 teaspoons Salt
- 1 whole Large Chicken Breast, Cubed
- 2 Tablespoons Olive Oil, Divided
- 1/4 cups Onion, Chopped
- 1 whole Rib Of Celery, Chopped
- 18 cups Dried Cranberries
- 1/4 cups Evaporated Milk
Method
- In a pot, combine 1/2 cup water, butter, and salt over high heat.
- Bring to a boil, stir the couscous in quickly and then remove pot from heat.
- Cover the pot and let it sit for 4-5 minutes.
- Fluff couscous with a fork.
- Then put the couscous in a bowl and set aside.
- In a bowl, combine flour, curry powder, salt, and cubed chicken.
- Toss to coat.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add the chicken and cook until cooked through (about 5 minutes).
- Remove from heat and set the skillet aside.
- Add the remaining tablespoon of olive oil to the same pot used for the couscous and heat to medium-high heat.
- Add the onion and celery and cook, stirring for about 3 minutes.
- Add the cranberries and remaining 1/4 cup water, bring to a boil.
- Stir in the evaporated milk.
- Then pour this mixture into the skillet with the chicken, stir to combine.
- Serve the chicken and sauce over couscous.
