Recipe Talk

This was on TV Feb 1st or 2nd. It also had poppyseeds. Can someone give me the particulars?

Chicken & Curried Couscous Skillet
4 servings

1 pound boneless skinless chicken breast

1/2 teaspoon cumin

1/4 teaspoon pepper

1 1/2 cups chicken broth

1 1/2 teaspoons curry powder

1 cup uncooked couscous

1 cup frozen peas

1/4 cup raisins

Sprinkle both sides of chicken breasts with cumin and pepper. Cook in non-stick skillet covered with cooking spray until done. Remove, cover and keep warm. In same skillet combine chicken broth, curry powder and mix well. Bring to a boil. Stir in couscous, peas and raisins. Place chicken on top, remove from heat, cover and let stand 5 minutes.

Nutrition Facts
Amount Per Serving: Calories 416 - Calories from Fat 71
Percent Total Calories From: Fat 17%, Protein 35%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 77mg, Sodium 661mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 37g, Vitamin A 307 units, Vitamin C 7 units, Calcium 0 units, Iron 3 units

Lemony Poppy Chicken with Sweet Pea and Mint Couscous

ingredients

2 1/2 cups chicken stock, divided

1 10-ounce box frozen peas

1 1/2 cups couscous

3-4 tablespoons extra-virgin olive oil (EVOO)

1 cup flour

Salt and pepper

2 lemons zested, 1 juiced

1 1/2 - 2 pounds boneless, skinless chicken breast cutlets, cut into bite-size pieces

2 cloves garlic

2 tablespoons butter

2 tablespoons poppy seeds

10 leaves of basil, chopped

10 leaves of mint, chopped

preparationPlace a medium-size saucepot over high heat and add 1 1/2 cups of the chicken stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes.

While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.

With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking.

Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds.

Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan.

Remove the lid from the pot of couscous, add the basil and mint and fluff with a fork. Place a portion of couscous on a plate and top with the chicken.

Yields 4 servings

aired on: February 1, 2007

http://www.rachaelrayshow.com/?q=tvshow/week