Curried Chicken, Couscous & Carrots

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 ounces roasted garlic and olive oil couscous (5.8 oz box)
• 1 lb chicken thigh, skinless and boneless
• 1 1/4 cups boiling water
• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon flour
• 1 tablespoon ginger, chopped and bottled (see tip, below)
• 2 teaspoons curry powder
• 1 (14 ounce) can light coconut milk
• 10 ounces carrots, shredded
• 1 cup dried fruit (from a 7-oz bag)

Recipe

• 1 put couscous, spices from packet and 2 tsp oil in a medium bowl. add 1 and 1/4 cups boiling water, stir to mix, cover and let stand.
• 2 heat rest of oil in a large nonstick skillet over medium-high heat. season chicken with 4 tsp each salt and pepper. cook 3 minutes per side or until golden.
• 3 meanwhile stir flour, ginger, curry powder and 4 tsp salt into can of coconut milk. add to skillet; top chicken with carrots and fruit. bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender. serve with couscous.
• 4 tip: look for jars of chopped ginger in the produce section of your market.