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Chicken Satay Style With Couscous

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 3/4 cups 414mlCouscous - (10 oz box)
1 1/2 cups 355mlWater
3/4 cup 177mlUnsweetened coconut milk
1/4 cup 59mlFresh lemon or lime juice
  (2 lemons or 3 limes)
1   Garlic clove - minced
1 teaspoon 5mlGround curry powder
1/4 cup 49g / 1.7ozPeanut butter, preferably chunky
1 1/4 lbs 567g / 20ozSkinless boneless chicken tenders,
  Or chicken breasts - cut 1/2"-wide
  By 3"-long strips
4 tablespoons 60mlUnsalted butter
  Salt - to taste
  Freshly-ground black pepper - to taste
  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.

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


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