Curried Chicken with Couscous
By America's Test KitchenPublished on January 4, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper 1 tablespoon olive oil 1 onion, chopped fine2 teaspoons curry powder 1 ½ cups chicken broth ¾ cup mango chutney 2 tablespoons cider vinegar 1 cup couscous 1 Granny Smith apple, chopped
Before You Begin
Mango chutney is sometimes labeled “Major Grey’s.”
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Add chicken skin side down and cook until well browned, 5 to 7 minutes. Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes. Transfer chicken skin side up to platter.
- Pour off all but 2 tablespoons fat from skillet (skillet handle will be hot). Add onion and cook, covered, over medium-high heat until softened, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Stir in broth, 1/4 cup chutney, and vinegar and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes.
- Fluff couscous with fork. Stir in apple and season with salt and pepper to taste. Nestle chicken into couscous. Brush chicken with remaining 1/2 cup chutney. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon olive oil
1 onion, chopped fine
2 teaspoons curry powder
1 ½ cups chicken broth
¾ cup mango chutney
2 tablespoons cider vinegar
1 cup couscous
1 Granny Smith apple, chopped
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon olive oil
1 onion, chopped fine
2 teaspoons curry powder
1 ½ cups chicken broth
¾ cup mango chutney
2 tablespoons cider vinegar
1 cup couscous
1 Granny Smith apple, chopped
Ingredients
6 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
1 tablespoon olive oil
1 onion, chopped fine
2 teaspoons curry powder
1 ½ cups chicken broth
¾ cup mango chutney
2 tablespoons cider vinegar
1 cup couscous
1 Granny Smith apple, chopped
Why This Recipe Works
Stirring jarred mango chutney, fresh apple, and vinegar into the couscous adds texture and flavor.
Before You Begin
Mango chutney is sometimes labeled “Major Grey’s.”
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Add chicken skin side down and cook until well browned, 5 to 7 minutes. Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes. Transfer chicken skin side up to platter.
- Pour off all but 2 tablespoons fat from skillet (skillet handle will be hot). Add onion and cook, covered, over medium-high heat until softened, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Stir in broth, 1/4 cup chutney, and vinegar and bring to simmer. Stir in couscous, cover, remove from heat, and let stand for 5 minutes.
- Fluff couscous with fork. Stir in apple and season with salt and pepper to taste. Nestle chicken into couscous. Brush chicken with remaining 1/2 cup chutney. Serve.
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