Ginger Chicken With Curried Couscous Recipes

CHICKEN WITH COUSCOUS

Steps:

• In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
• Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
• In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

ROASTED CURRIED CHICKEN WITH COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
• Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
• Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
• While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

GINGER CURRY CHICKEN

Steps:

• Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
• Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
• In a heavy skillet with a tight lid, heat oil and butter.
• Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
• Remove from skillet and set aside.
• Add onion and cook until golden.
• Add curry powder and cook for 2 minutes.
• Add curry powder and cook for 2 minutes.
• Gradually beat in water and cream, cook until thickened.
• Add chicken stock base and ginger, stir, and return chicken to skillet.
• Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
• Transfer to heated platter and surround with lime wedges.
• Serve with rice.

GINGER CHICKEN WITH CURRIED COUSCOUS

Steps:

• Mix soy sauce, honey and gingerroot in shallow, nonmetal dish.
• Add chicken, turn to coat.
• Cover dish and let stand 20 mins at room temp.
• Heat broth to boiling in 10 inch nonstick skillet.
• Stir in couscous, onions and curry powder, remove from heat.
• Cover and let stand 8-10 mins or until broth is absorbed.
• Meanwhile, set oven control to broil.
• Place chicken on rack in broiler pan.
• Broil with tops 1 inch from the heat for 5 mins, turn, broil for another 3 mins longer or until juice is no longer pink when centers of thickest pieces are cut.
• Serve over couscous.