Saturday, May 19, 2012

Curry Chicken & Couscous

 Hello friends! I was off at a horse show for the past few days so please excuse my blogging absence. It was at the Tejon Ranch just off of Interstate 5 as you are going over the "Grapvine" in your ascent or descent to Los Angeles. Our clients and horses all were very successful and went home with more change in our pockets than we started the show with. 

Now i am going to share with you an easy, exotic recipe. I like that it something very different than what I grew up eating yet, it tastes so comforting. Don't be intimidated. Try it! 

 First you start off my browning six boneless, skinless chicken thighs with 1 Tablespoon oil in your favorite skillet. I salted and peppered them in the step as well.

While they are browning slice one large onion, I prefer a yellow sweet onion but I only had white. I had to improvise.  

Remove the chicken and set on a plate while you deglaze the pan. To the empty pan add a bottle of wine, I prefer a buttery chardonnay and one can of chicken broth. With the liquid in the pan start scraping of the bits of chicken off the sides and bottom. Now you add the fun stuff!
  • 2 1/2 Tablespoons Curry Powder 
  • 2 Tablespoons of Garlic, minced
  • 1 Tablespoon Red Chile Pepper (if you do not like spice, make it Paprika)
  • 1 Tablespoon Cinnamon 
  • 2 teaspoons Cumin

Place the chicken back into the pan, as well as the onions. Cover with a lid and let slowly simmer for an hour. It will be very aromatic. You can taste the broth at this time, if it is too spicy add sugar. If you think it needs more spice, add it. It is all about suiting your taste buds, that day. 

To make the couscous just boil one cup of water. Once boiling, add one cup of couscous. Remove from heat and let rest for 5 minutes. Fluff with fork and serve. So easy!

And here is your exotic masterpiece! The chicken is tender, the broth fragrant and couscous fluffy, light. It made me feel like we were in Morocco or some very far away land.

Happy Cooking!

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