Ingredients
-
-
3/4
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Curried Chicken and Chickpeas,Cooking Light.,Very easy to make and my family really liked it. I only ended up needing 1/2 cup of chicken broth because my chicken had a lot of water in it. It’s also good with rice.,Cooking Light.
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Steps
|
1
Done
|
Heat a Large Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat. Combine 1/2 Teaspoon Salt, Garlic, and Chicken, Tossing to Coat. |
|
2
Done
|
Add Chicken Mixture to Pan; Saute 3 Minutes or Until Browned. Stir in Curry Powder; Cook 1 Minute. |
|
3
Done
|
Add Tomato, Broth, Chile Sauce, and Chickpeas; Bring to a Simmer. Cover and Cook 8 Minutes. |
|
4
Done
|
While Chicken Mixture Cooks, Place 1/4 Teaspoon Salt, 1 Cup Water, and Oil in a Medium Saucepan; Bring to a Boil. Gradually Stir in Couscous; Remove from Heat. Cover and Let Stand For 5 Minutes. Fluff Couscous With a Fork. |
|
5
Done
|
While Couscous Stands, Poke Holes in Spinach Bag. Microwave at High 2 Minutes. Garnish With Lemon Wedges, If Desired. |
