Chicken with Chutney and Couscous
This delicious chicken is full of flavor, fancy and fast!
- 1 tbsp canola oil
- 4 (6-oz) boneless and skinless chicken breasts
- 1 tsp curry powder, divided
- ½ cup orange juice
- ½ cup mango chutney
- 1 (14-oz) can chicken broth
- 1 (10-oz) package couscous
In the bottom of a large nonstick skillet over medium-high heat, heat the oil.
Sprinkle the chicken breasts with ½ teaspoon of the curry powder. Add to hot oil and cook for 4 minutes on each side. Remove chicken to a plate.
In the same skillet, add the orange juice and chutney, stirring well to mix. Add the chicken to the sauce, cover, reduce heat to medium low, and cook for 5 minutes.
Meanwhile, in the bottom of a medium saucepan over high heat, add the broth and bring to slow boil.
Add the couscous and the remaining ½ teaspoon curry powder to the broth, stir, cover, and remove from heat. Let couscous stand for 5 minutes, then fluff with a fork.
Serve the chicken on a bed of couscous, and top with the sauce remaining in the pan. Pass additional chutney, if desired.
- Indian flavors can be a bit overwhelming to young children. Consider mixing a little chutney sauce with some orange marmalade.
Submit!
