Sweet and Spicy Chicken and Coucous Pot

This is my first ever contribution to the 106 recipe blog!! I wanted to make something healthy and tangy that would be good for left overs- and came across this recipe.  This is a modified Rachel Ray recipe that is tasty and nutritous! I hope you enjoy.

Ingredients:

3 cups chicken stock

1/2 cup mango chutney

Salt & black pepper to taste

2 Tbsp extra virgin olive oil

1/2 Tbsp ground coriander

1 tsp ground cumin

1/2 tsp red pepper flakes

4 boneless, skinless chicken breasts, cut into large bite-size pieces

1 large onion, thinly sliced

1 red bell pepper, cored, seeded & diced

3 garlic cloves, finely chopped

3 inch piece fresh ginger, peeled and grated (or thinly sliced)

Zest and juice of 1 lemon (skipping the zest works)

2 cups plain couscous (Can use less if you prefer)

1/4 cup fresh cilantro leaves

Directions:

1. In a sauce pot over medium-low heat, combine 2.5 cups of the chicken stock with the chutney and salt and pepper, bring to a boil, and then turn down the heat to low to keep warm. The goal for this is to boil down the liquid a bit so that it is a little thicker.

2. Heat a large skillet and add oil.

3. Once the oil is hot, add the coriander, cumin and red pepper flakes and "toast" the spices, stirring constantly for about 15 seconds.

4. Add the chicken and toss it in the spices until well coated. Spread the chicken out in an even layer and season with salt and pepper.

5. Cook for about 2 minutes and then add the onions, red bell pepper, garlic and the ginger. Cook for about 3 minutes, stirring frequently.

6. Add the remaining 1/2 cup of chicken stock and continue to cook until almost all of the liquids have evaporated, about 2 or 3 minutes.

7. Scoot the chicken and veggies to the sides of the skillet, creating a crater in the center of the pan. Add the chicken stock-chutney mixture and the lemon zest and juice, bring up to a boil and then add the couscous to the crater.

8. Give the skillet a shake to get the couscous to settle into the liquids but still try to keep it in the crater. Use the back of a spoon to spread it out into the liquids if the shaking doesn't do the trick. (Stirring in the couscous does not harm the recipe- I did this.

9. Cover it with a tight fitting lid (standard pot cover is fine- otherwise use foil) to hold in the steam. Turn off the heat and let it sit for about 5 minutes, to cook the couscous.

10. To serve, mix the couscous with the chicken and veggies and spoon into bowls. Garnish with cilantro for extra flavor.