1 lb. boneless skinless chicken breasts (I used breast tenders)
¾; tsp. salt
¼; tsp. coarsely ground black pepper
4 medium carrots
1 medium onion
1 tsp. vegetable oil
2 tsp. curry powder
½; cup golden raisins
1 can (13.5 oz.) coconut milk
2 cups chicken broth
1 1/3 cups uncooked plain couscous
1 tbsp butter
2 tbsp snipped fresh cilantro plus additional for garnish
- Cut chicken into 1 in. pieces. Lightly spray 10 inch skillet with vegetable oil. Heat skillet over medium-high heat until hot. As skillet heats, combine salt and black pepper and season chicken with half of the mix. Cook chicken about 2-3 minutes or until golden brown. Turn chicken over; cook 2-3 minutes or until center of chicken is no longer pink. Remove from skillet, set aside.
- As chicken cooks, peel carrots; cut in half lengthwise, then thinly slice on a bias. Cut onion in half lengthwise, then crosswise into ½;;; inch wedges. Add oil to skillet. Saute carrots and onion 5 minutes or until crisp-tender, stirring occasionally. Stir curry powder, raisins, coconut milk and remaining salt and pepper mixture into skillet. Add chicken; simmer 3-5 minutes or until sauce begins to thicken.
- Meanwhile; for couscous, pour broth into saucepan and cook accourding to package directions, adding butter when couscous added. As couscous stands, snip cilantro. Fluff couscous with a fork and stir in cilantro.
- To serve, spoon chicken mixture over couscous and garnish with additional cilantro.