Chicken Satay Style With Couscous (Mf)
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Chicken Satay Style With Couscous (Mf)
  Chicken    Couscous  
Last updated 6/12/2012 1:13:59 AM. Recipe ID 42678. Report a problem with this recipe.
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      Title: Chicken satay style with couscous (mf)
 Categories: None
      Yield: 4 Servings
 
  1 3/4 c  Couscous; (10 ounce box)
  1 1/2 c  Water
    3/4 c  Unsweetened coconut milk
    1/4 c  Fresh lemon or lime juice; 2
           -lemons or 3 limes
      1    Garlic clove; minced
      1 ts Ground curry powder
    1/4 c  Peanut butter; preferably
           -chunky
  1 1/4 lb Skinless boneless chicken
           -tenders; or chicken breasts
           -cut into strips about 1/2"
           -wide & 3" long
      4 tb Unsalted butter
           Salt and freshly ground
           -pepper
           Chopped roasted peanuts; for
           -garnish
           Cilantro; for garnish,
           -optional
 
  In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2
  tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the
  couscous and steep for 15 minutes while you proceed to the next step.
  In another mixing bowl combine the garlic, curry powder and peanut
  butter and whisk in the remaining coconut milk and lemon or lime
  juice and another teaspoon of salt. Marinate the chicken strips in
  this mixture while the couscous is also steeping. Melt the butter in
  a wide large skillet, over medium heat. Add the chicken with its
  marinating liquid and cook, stirring frequently until the chicken
  turns opaque, about 3 minutes. Cover and simmer, over low heat for 5
  minutes or until the chicken is just cooked through. Scatter the
  couscous over the chicken, and simmer, covered, over low heat for 8
  minutes or until the couscous has heated and the chicken is cooked
  through. Take care to do this last step over low heat or the chicken
  will burn. Mix the ingredients together, adjust seasoning and serve
  immediately. Garnish with peanuts and chopped cilantro if you wish.
  
  Yield: 4 servings
  
  Recipe 




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Recipe ID 42678 (Apr 03, 2005)

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