I decided to branch out a bit from my usual tastes this week, and make a recipe I saw in a Rachael Ray magazine – Chicken and dried cherries, served over couscous. I’ve made couscous before and liked it, but it was the flavored kind (like olive oil and garlic or parmesan – yum!). And the recipe calls for curry powder, which I’ve had, but haven’t used it in my cooking. And the cherries… well, I like dried cherries. I like them in my granola bars, in my cookies, etc. They’re different. So I thought that a non-sweet recipe with dried cherries would be interesting. I was right – it was interesting – in a good way 🙂
Chicken and dried cherries
- One 10-oz. box couscous
- 2 Tbsp. flour
- 1 1/2 tsp. curry powder
- 3/4 lbs. boneless skinless chicken thighs, cut into cubes
- 1 Tbsp. plus 1 tsp. extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 ribs celery, sliced, plus chopped leaves for garnish
- 1/4 cup chopped dried cherries
- 1/3 cup evaporated milk
Prepare the couscous according to the package. Meanwhile, in a bowl, combine the flour, curry powder, and 1/2 tsp. salt. Add the chicken and toss to coat.
In a large non-stick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, about 5 minutes. Transfer the chicken to a plate.
Add the remaining 1 tsp. olive oil to the skillet and heat over medium-high heat. Add the onion and celery and cook, stirring, for 3 minutes. Add the cherries and 1/2 cup water and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt. Serve over the couscous and top with the celery leaves.
I realized as I was typing out the ingredients list that I used boneless skinless chicken breast instead of thigh… oops! I really should read all the way through a recipe before making it… I thought it tasted just fine, although I guess next time I’d probably try it with the thigh meat just to see what it’s supposed to taste like!