Ingredients for Curried Couscous with Chicken and Courgette

• 1 large onion, finely chopped (450g )

• 3/4 Stück (6 Esslöffel) ungesalzene Butter

• 3 skinless boneless chicken breast halves (170g each), cut diagonally into 1/2-inch-thick slices

• 1 1/8 teaspoons salt

• 3/8 teaspoons black pepper

• 2 Esslöffel Pflanzenöl

• 2 small courgette (275g total), cut into matchsticks (2 inches long by 1/4 inch thick)

• 2 große Knoblauchzehen, gehackt

• 2 teaspoons curry powder (preferably Madras)

• 550ml (550ml ) reduced-sodium chicken broth

• 120ml Schlagsahne

• 300ml couscous (230g)

• 2 1/2 tablespoons coarsely chopped fresh coriander

• 1 Limette, in Spalten geschnitten

Cook onion in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 8 minutes, then reserve in skillet.

Meanwhile, pat chicken slices dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, turning occasionally, until just cooked through and golden brown, 3 to 4 minutes per batch, transferring chicken to a plate with tongs.

Reduce heat to moderate and add 1 tablespoon butter, then cook courgette with 1/8 teaspoons salt and a pinch of pepper, stirring frequently, until just tender, about 2 minutes. Transfer to plate with chicken and loosely cover with foil.

Add garlic along with half of reserved onion to larger skillet and cook over moderate heat, stirring, until garlic is fragrant, about 2 minutes. Add 1 teaspoon curry powder and cook, stirring, 1 minute. Stir in 240ml broth and bring to a boil, then boil until reduced by half, 2 to 3 minutes. Add cream and boil sauce, stirring occasionally, until just thick enough to coat back of a spoon, about 2 minutes. Set sauce aside in skillet.

Reheat remaining onion in 10-inch skillet over moderate heat, then add remaining teaspoon curry powder and cook, stirring, 1 minute. Add 1 tablespoon butter and remaining 300ml broth, then bring to a boil. Stir in couscous and remaining 1/2 teaspoons salt and 1/8 teaspoons pepper, then cover tightly and let stand off heat 5 minutes. Cut remaining 2 tablespoons butter into small pieces and stir into couscous. Let stand, covered, 1 minute.

While couscous is standing, add chicken and courgette to sauce along with any juices accumulated on plate and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper and sprinkle with 1/2 tablespoons coriander.

Fluff couscous with a fork to break up any lumps, then stir in remaining 2 tablespoons coriander and salt and pepper to taste. Serve with lime wedges.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.