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Spicy Chicken and Couscous Stew

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner European
Spicy Chicken and Couscous Stew
Ingredients
  • 3 1/4 cups low-sodium chicken broth, divided
  • 1 cup quick-cooking couscous
  • 2 tablespoons olive oil, divided
  • 4 skinless, boneless chicken breast halves - cut into cubes
  • salt and ground black pepper to taste
  • 1 carrot, thinly sliced
  • 1/2 cup finely chopped jalapeno chile peppers
  • 1 zucchini, diced
  • 3 green onions, thinly sliced
  • 1 1/2 teaspoons grated fresh ginger root
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground coriander seed
Instructions
1
Boil 2 cups of broth in a medium-sized saucepan over high heat. Introduce couscous into the mixture and add 1 1/2 teaspoons of olive oil. Stop the heat, cover the saucepan, and let it rest for 10 minutes.
2
Concurrently, warm 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Introduce the chicken into the skillet and season with salt and pepper. Cook and stir until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove the chicken from the skillet and set it aside.
3
Heat the remaining 1 1/2 teaspoons of olive oil in the same skillet over medium heat. Introduce the carrot and jalapeño peppers into the mixture; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup of chicken broth, and ginger. Cook and stir until the vegetables are tender, about 5 minutes.
4
Combine remaining 1 cup of chicken broth, curry powder, cornstarch, and coriander in a small bowl until the ingredients are well-blended. Pour this mixture over the vegetables in the skillet. Return the chicken to the skillet. Continue cooking until the chicken is coated and the sauce is thickened, about 2 minutes. Serve over couscous.