Chicken curry with couscous
- Number of Servings: 6
Ingredients
1 large onion, sliced thin crosswise, separate into rings2 large cloves of garlic, minced0.5 tbl. olive oil16 oz. chicken breast, cut into bite size pieces1 14 oz can diced tomatoes16 baby carrots, halved lengthwise3 large stalks celery, cut into 1-inch lengths1 small turnip, cut into 1/2-inch cubes1 medium rutabaga cut into 1/2-inch cubes1/2 tsp cinnamon1/2 tsp ground cumin1/2 tsp turmericseveral dashes of cayenne to tasteA few strands of saffron (optional)2 tsp honey1/2 lb. zucchini, unpeeled, sliced1/2 c. yellow raisins1 can chickpeas, drained and rinsedwhole-wheat couscous cooked according to package directions or rice if preferred
Saute onion and garlic in olive oil for 3-4 min. add cut up chicken and saute for a few minutes on each side. Add tomatoes and their liquid, carrots, celery, turnip, rutabaga, cinnamon, cumin, turmeric, cayenne, saffron, and honey. Stir ingredients gently to combine them. Bring liquid in the pan to a boil, cover, and reduce heat to simmer for 12 min. Add zucchini, raisin, and chickpeas. Cover the pan and simmer for another 15 min or until the zucchini is tender.
Serving Size: 6 1-cup servings (not including couscous)
Number of Servings: 6
Recipe submitted by SparkPeople user VALERY1255.
Serving Size: 6 1-cup servings (not including couscous)
Number of Servings: 6
Recipe submitted by SparkPeople user VALERY1255.
Nutritional Info Amount Per Serving
- Calories: 195.2
- Total Fat: 2.2 g
- Cholesterol: 6.9 mg
- Sodium: 438.9 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 6.2 g
- Protein: 8.2 g