Ingredients
-
1 1/2
-
2
-
3/4
-
6
-
1/4
-
1 1/2
-
1
-
-
3
-
1/4
-
1/4
-
2
-
-
-
Directions
Chicken Breasts Stuffed With Curried Couscous, The couscous is stuffed underneath the breast skin so that with each bite you get a forkful of moist meat, fragrantly spiced couscous, and crispy skin Skin is good Eat it once in a while It won’t kill you For an attractive presentation on the plate, serve the chicken with vegetables of contrasting colors, such as glazed carrots and steamed spinach , This was AMAZING, DeSouter!!!!!!!! Thanks for the awesome recipe and it was easy like the other reviewer said Maybe a new Thanksgiving type idea? :), Mmmmm, yummy! This recipe looks like a heck of a lot more work than it is, very easy and tastes great! I covered the couscous with hot water and then cling wrap, let it sit for 5 minutes and then stirred through the other ingredients except currants (personal pref!) Used almonds instead of pine nuts (v expensive in Australia) and added a bit more curry powder and chilli sauce Cooked for 45 minutes, DH and I LOVED it! Plus I ate the leftover stuffing while it cooked, so that was good too! Thanks for a great recipe, will be definately used for guests
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Steps
|
1
Done
|
Place the Couscous in a Medium-Size Bowl and Drizzle the Olive Oil Over It to Help Keep the Grains Separate. |
|
2
Done
|
Stir the Couscous Around Until All the Grains Are Coated With Oil. |
|
3
Done
|
Stir in the Hot Water. |
|
4
Done
|
Melt 4 Tablespoons of the Butter in a 10-Inch Skillet Over Medium-Low Heat. |
|
5
Done
|
Add the Onion and Cook Gently, Stirring Occasionally, Until Soft and Translucent but not Browned, About 5 Minutes. |
|
6
Done
|
Add the Curry Powder and Cook, Stirring, 2 Minutes More. |
|
7
Done
|
Be Careful not to Brown the Curry Powder or It Will Become Bitter. |
|
8
Done
|
Add the Couscous to the Skillet and Mix Well. |
|
9
Done
|
Stir Until the Couscous Is Hot, About 2 Minutes, Then Add the Lemon Juice, 1/2 Teaspoon Salt, the Tabasco, Pine Nuts, and Currants. |
|
10
Done
|
Taste the Couscous; It Should Be Highly Seasoned. |
|
11
Done
|
Transfer the Mixture to a Bowl and Let It Cool to Room Temperature. |
|
12
Done
|
Preheat the Oven to 400. |
|
13
Done
|
Rinse the Chicken Under Cold Running Water, Then Pat Dry With Paper Towels. |
|
14
Done
|
Split Each Breast in Half, Making Sure the Skin Is Evenly Divided Between the Two Pieces. |
|
15
Done
|
Starting from the Wing Socket, Gently Run Your Finger in Between the Skin and Meat to Make a Pocket, Being Careful not to Pull the Skin Away from Around the Edges. |
