Curried Couscous-Stuffed Chicken

Name: Curried Couscous-Stuffed Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps sliced almonds; 0 teaspoons black pepper; 79 milliliters uncooked couscous; 1 teaspoons curry powder; 2 Tbsps minced fresh cilantro; 2 teaspoons grated peeled fresh ginger; 3 garlic cloves, minced; 3 Tbsps golden raisins; 0 teaspoons ground cinnamon; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 2 Tbsps mango chutney; 1 Tbsp olive oil; 118 milliliters chopped onion; 59 milliliters orange juice; 1 teaspoon salt, divided; 1 kilograms skinless, boneless chicken breast halves; 59 milliliters water; 3 liters water

Curried Couscous-Stuffed Chicken is a dairy free main course. One serving contains 496 calories, 59g of protein, and 14g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up mango chutney, garlic cloves, couscous, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

Heat oil in a small saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, ginger, and garlic; saut 2 minutes or until onion is tender. Stir in raisins and almonds; saut 1 minute. Stir in 1/4 cup water, juice, 1 1/2 tablespoons chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring to a boil; gradually stir in couscous.

Ingredients you will need

Red Pepper

Cinnamon

Couscous

Almonds

Chutney

Raisins

Garlic

Ginger

Cumin

Curry Powder

Juice

Onion

Water

Salt

Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Transfer couscous mixture to a bowl; cool 5 minutes. Stir in cilantro; set aside.

Ingredients you will need

Cilantro

Couscous

Equipment you will use

Bowl

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat.

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Frying Pan

Sprinkle chicken with remaining 3/4 teaspoon salt and black pepper. Divide couscous mixture into 6 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.

Ingredients you will need

Salt And Pepper

Couscous

Whole Chicken

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 of the long sides hanging over the counter's edge by 2 inches.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot.

Ingredients you will need

Jelly

Roll

Wrap

Equipment you will use

Plastic Wrap

Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining chicken breast halves.

Ingredients you will need

Chicken Breast Halves

Wrap

Equipment you will use

Plastic Wrap

Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 20 minutes (do not boil), turning occasionally.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Pot

Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Top each serving with 1 tablespoon mango chutney, if desired.

Ingredients you will need

Mango Chutney