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DeAnna Lee




Moroccan Lemon Curry Chicken & Couscous



This is a one pan wonder!  And it's got tons of flavor!

 

Morroccan Lemon Curry Chicken & Couscous 

1 lb chicken breasts 
1 box wheat couscous 
1 sliced white onion
1 sliced green bell pepper 
1 cup sliced large green olives
1 lemon zested and juiced
1 lemon sliced 
4-6 cloves garlic minced
1 cup white wine
1/2 cup chicken stock
3 - 5 tbsp. Madras Curry powder
1 tbsp. unsalted butter 
salt and pepper
olive oil 

Brown chicken breasts in olive oil with salt and pepper until they are almost done in large saute pan.   Pull out of pan and set aside to rest.  

In same saute pan, throw in sliced onions.  Add bell pepper and garlic.  Saute for a few minutes.  Now add lemon zest, juice of one lemon, sliced lemon, green olives, 1 tbsp. curry powder, and 1 cup white wine, and let reduce 5 minutes. 

Cut chicken into bite size pieces and add to the pan.  Add chicken stock and 3 - 4 tablespoons of curry powder.  (Depends on how hot you like it.) Add butter, wheat couscous, stir well, remove from heat, cover and let sit for 5 minutes.

Fluff dish with fork and serve!  It's divine!!!! YUM O YUM I tell ya!   







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05/28/2013 1:43PM
Moroccan Lemon Curry Chicken & Couscous
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