Chicken Vegetable Stew over Couscous

    Chicken Vegetable Stew over Couscous

    (142)
    12saves
    45min


    139 people made this

    About this recipe: An ultra-delicious meal, perfect for any day of the week. Chicken, chillies, carrot, courgette and spring onions are sauteed together to create this perfect stew. Serve over plain couscous.

    Ingredients
    Serves: 4 

    • 775ml low salt chicken stock
    • 175g couscous
    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast fillets, cut into cubes
    • 1 pinch ground black pepper
    • Scotch bonnet chillies, finely chopped, to taste
    • 1 carrot, thinly sliced
    • 1 courgette, diced
    • 3 spring onions, thinly sliced
    • 1 1/2 teaspoons grated fresh ginger
    • 1 1/2 teaspoons curry powder
    • 1/2 teaspoon ground coriander seed
    • 1 teaspoon cornflour

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a medium saucepan, bring 500ml of the chicken stock to the boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover and let stand 10 minutes.
    2. Heat 1 tablespoon olive oil in a medium frying pan over medium heat. Stir in the chicken, season with pepper and cook until no longer pink and juices run clear. Remove chicken from the frying pan and set aside.
    3. Heat the remaining olive oil in the frying pan over medium heat. Stir in the Scotch bonnet chillies and carrot and saute about 2 minutes. Mix in the courgette, spring onions, ginger and 4 tablespoons chicken stock. Continue to cook and stir until tender, about 5 minutes.
    4. In a small bowl, blend the remaining chicken stock with curry powder, coriander and cornflour. Pour over the vegetables. Return chicken to the frying pan. Continue cooking about 2 minutes until chicken is coated and the stock mixture begins to thicken. Serve over the couscous.
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    Reviews & ratings
    Average global rating:
    (142)

    Reviews in English (143)

    by
    45

    Good recipe. Had to jazz it up a bit - for extra flavor. A lot of people mentioned that the dish was too spicy, and suggested reducing the amount of jalapeno pepper by 1/4 cup. I halved the recipe and used 1/4 cup of jalapeno pepper and it turned out just fine (very mild). If you remove the membrane from the pepper, you also remove some of the heat (the spiciness is contained in the membranes and seeds), so maybe other reviewers who complained about the heat didn't do that (?). I added some chopped (peeled) Granny Smith apple to the dish (it needed a sweet boost), but golden raisins would have worked just as well. I also used a yellow onion in lieu of the green onion called for (much cheaper and a more common ingredient in the dishes that I routinely prepare). Last, I added cinnamon to the skillet (when adding the ginger). Just eyeball it (black pepper too). Used ground ginger (about 1/2 teaspoon in place of fresh ginger) with great results. This dish goes well with warm pita bread spread with hummus. Thanks for sharing!  -  11 Aug 2006  (Review from Allrecipes US | Canada)

    by
    33

    Super very easy, quick and delicious. I have to tinker with every recipe a little bit, i just have to make it mine,. I am not realy fond of the flavor of Jalapenos but i do love heat so instead I used cayenne pepper. My family gobbled this so fast. Not one complaint not even from my daughter who doesn't like spicy food. There is so much flavor that the first thing you notice about this si not the heat. I will make a gain and again for sure. Great for pot luck suppers too  -  07 May 2003  (Review from Allrecipes US | Canada)

    by
    21

    After adding the 1/2 cp of jalapenos I took a taste before serving to my finicky mother and whoa--it was way too spicy (and I like spicy food)! I laboriously picked out as many little slices of jalapeno as I could. After that, it was very good...I added mushrooms as well. My mother positively commented on the hint of spice to the dish and I said I added a "pinch" of jalapenos. It was also her first time trying couscous--I used Near East's Sun Dried Tomato--it went very well. Also, I've stopped using cornstarch or flour as thickener in meat or soup recipies--instant mashed potatoes work great; no one needs to know.  -  06 Sep 2002  (Review from Allrecipes US | Canada)

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