Chicken Satay Style With Couscous

Recipe Ingredients

1 3/4 cups	414ml	Couscous - (10 oz box)
1 1/2 cups	355ml	Water
3/4 cup	177ml	Unsweetened coconut milk
1/4 cup	59ml	Fresh lemon or lime juice
		(2 lemons or 3 limes)
1		Garlic clove - minced
1 teaspoon	5ml	Ground curry powder
1/4 cup	49g / 1.7oz	Peanut butter, preferably chunky
1 1/4 lbs	567g / 20oz	Skinless boneless chicken tenders,
		Or chicken breasts - cut 1/2"-wide
		By 3"-long strips
4 tablespoons	60ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Chopped roasted peanuts
		Chopped cilantro - (optional)

Recipe Instructions

In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the couscous and steep for 15 minutes while you proceed to the next step. In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt. Marinate the chicken strips in this mixture while the couscous is also steeping.

Melt the butter in a wide large skillet over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes. Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through. Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through. Take care to do this last step over low heat or the chicken will burn.

Mix the ingredients together, adjust seasoning and serve immediately. Garnish with peanuts and chopped cilantro if you wish.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6646)

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