Mediterranean Chicken with Couscous

Original recipe calls for 1/2 cup jalapeños and was way too spicy for us. We reduced to 1/4 cup and it’s just right. May want a scant 1/4 cup or less if cooking for the kids.

Ingredients

• 5 1/4 cups chicken broth
• 2 cup quick-cooking couscous
• 2 Tbsp olive oil
• 4  chicken breast 
• Salt & pepper to taste 
• 1/4 cup finely chopped jalapeno peppers
• 1 carrot, thinly sliced
• 1 zucchini, diced
• 3 green onions, thinly sliced
• 1 1/2 teaspoons grated fresh ginger root (=1/2 tsp ground ginger)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground coriander seed
• 1 teaspoon cornstarch

Procedure

Bring 4 cups chicken broth to boil. Stir in couscous and olive oil. Remove from heat and let sit 10 minutes.

Cut chicken breast into cubes and brown in medium skillet, seasoning with salt and pepper. Remove from heat.

Saute jalepenos and carrots for about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Cook until tender, about 5 minutes.

In a small bowl, mix 1 cup chicken broth, curry powder, coriander, and cornstarch. Pour over vegetables and add in chicken. Allow to cook until it thickens. Serve over couscous.