Curry Creamed Chicken with Couscous Salad
Season the chicken breasts on both sides with salt and pepper. Using a wide saucepan, heat the stock to a simmer over medium heat. Place the chicken breasts in the pan. Poach uncovered for approximately 5 minutes; then flip the breasts and poach for 5 minutes more. The chicken will be done when it is firm to the touch; you may cut 1 open just to be sure. Remove the chicken from the pan and set aside on a plate. Cover with foil to keep warm.
Turn the heat to high and reduce the stock until 2 tablespoons remain. Add the curry powder and stir; then add the heavy cream. Cook the cream mixture for 2 minutes to thicken slightly. When this is done, plate the Couscous Salad, top with a chicken breast and coat each breast with a liberal amount of the cream sauce. Garnish each plate with 2 sprigs of cilantro.Couscous Salad:
1 1/4 cups quick cooking couscous
1 1/2 cups chicken stock, boiling hot
1/2 cup raisins, chopped
1/2 cup pitted kalamata olives, chopped
1 medium shallot, minced
2 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh mint leaves, chopped
3 tablespoons extra-virgin olive oil
Salt and pepper
Put the couscous in a medium bowl and pour in the boiling stock. Cover with aluminum foil and let sit for 10 minutes. Uncover and fluff with a fork. Add the remaining ingredients and stir to incorporate. Season, to taste, with salt and pepper.
Yield: 4 cups
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Andrew Schumacher
Recipe courtesy of Rachael Ray