Recently I was singing the praises of pearl couscous – and here that song continues with this super tasty dish of Indian Chicken with Pearl Couscous. The recipe appeared in our local Sunday paper soon after writing the post so it was not one that I could pass up. Plus, it was singing the praises of the dish as an “anti-inflammatory boost” – something that never goes astray in the cooler months. This is a result of all the spices and herbs so don’t leave them out.
Basically the dish incorporates Indian flavours with chicken, vegetables and pearl couscous and is quick and easy to make. What I also really like is that it’s all done in one pan (like One Pan Chicken with Spinach) which minimises clean up and pot juggling.
The original recipe called for red capsicum, but I had heaps of green on hand so used those. You could easily mix and match the vegetables according to what is on hand. The kids really like the texture of the pearl couscous so give this a go and give the family a health boost in the process.
Indian Chicken with Pearl Couscous
Recipe adapted from Sunday Mail
2 tbsp oil
1/2 brown onion, finely chopped
1 tbsp finely grated ginger
2 cloves garlic, finely chopped
1 tsp fennel seeds
1 tsp cumin seeds
1 tbsp medium curry powder
600g chicken thighs, cut into chunks
1 green (or red) capsicum, diced
1 medium zucchini, diced
250g pearl couscous
2 1/2 cups simmering chicken stock
Juice of 1/4 lemon
Heat the oil in a large pan over medium heat. Add the onion, garlic, ginger, fennel and cumin seeds. Stir for 3 minutes before adding the curry powder. Stir briefly to release the flavours and then add the chicken, capsicum and zucchini. Cook for 3-4 minutes, stirring a few times.
Add the pearl couscous to the pan and stir gently for 1 minute. Pour in the simmering stock and stir well. Bring to a low simmer, season to taste, cover with a lid and allow to cook over low heat for around 10 minutes. Stir a couple of times and adjust the temperature if it becomes too high. If the mixture starts to dry out, add a little more water.
The dish is ready when all the liquid has been absorbed by the couscous and it is cooked. Stir through the lemon juice and serve. A garnish of coriander leaves can be added.
Hope you enjoy this recipe and if you have any questions or comments, please leave them below. Plus, tell your friends on Facebook (click the icon below) so they can try it too!