• Braised Chicken Curry With Gingered Couscous

    0 votes


    • 1 x Roasting chicken, cut into Salt Freshly grnd black pepper
    • 1/2 x Cut all-purpose flour
    • 1 Tbsp. Extra virgin olive oil
    • 1 sm Onion, diced
    • 3 x Cloves garlic, minced
    • 2 x Shallots, minced
    • 1 Tbsp. Peeled, minced fresh ginger
    • 1/2 c. Dry sherry
    • 1/2 c. Apple cider
    • 2 c. Chicken stock
    • 1 Tbsp. Curry, toasted
    • 2 tsp Minced fresh basil
    • 1 tsp Chile paste
    • 3 c. Chicken or possibly vegetable stock
    • 1 Tbsp. Peeled, minced fresh ginger
    • 2 x Cloves garlic, minced
    • 1 tsp Grnd toasted cumin seeds
    • 1/2 tsp Salt
    • 1/2 tsp Freshly grnd black pepper
    • 1 1/2 c. Uncooked couscous
    • 1 tsp Unsalted butter
    • 4 sprg basil


    1. To prepare the chicken, preheat the oven to 350 degrees. Season the chicken pcs with the salt and pepper. Put the flour on a large plate and dredge the chicken pcs thoroughly in the flour. Tap the pcs gently to remove any excess flour. Heat the extra virgin olive oil in a large, ovenproof saute/fry pan over high heat till smoking warm. Add in the chicken pcs and brown well on both sides, 2 to 3 min. Add in the onion, garlic, shallots, and ginger and saute/fry lightly for about 2 min. Add in the sherry and apple cider and cook over high heat till reduced by about half. Add in the stock, curry, basil, and chile paste and bring to a boil. Cover the pan with a lid and place it in the oven. Braise for 20 to 30 min, or possibly till tender.
    2. Remove the chicken from the pan and transfer to a large plate.
    3. Reserve the braising liquid in the pan for the sauce. Reduce the liquid slightly over high heat to thicken, about 5 min.
    4. To prepare the couscous, bring the stock to a boil in a 3-qt saucepan. Combine the ginger, garlic, cumin, salt, and pepper in a large mixing bowl. Add in the couscous, pour the warm stock over it, and cover the bowl. Let the couscous stand for about 10 min, or possibly till all of the liquid is absorbed. Remove the cover, add in the butter, and fluff with a fork. Adjust seasoning if you like.
    5. To serve, place the couscous on a large serving platter and top with the chicken pcs. Spoon the sauce over the top and garnish with the basil. Serve warm.

    Similar Recipes

    Leave a review or comment