Indian Pepper Chicken with Couscous
Indian Pepper Chicken with Couscous requires around 30 minutes from start to finish. One portion of this dish contains around 39g of protein, 10g of fat, and a total of 562 calories. This recipe serves 3. For $3.63 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. If you have salt, flat leaf parsley, olive oil, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Table. It is a good option if you're following a dairy free diet. 11 person found this recipe to be flavorful and satisfying. It is a rather pricey recipe for fans of Indian food. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Indian Pepper Chicken Masala, Indian Style Spicy Couscous, and Roasted-Pepper Couscous.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 tsp black peppercorns, coarsely ground
3 dried red chillies, coarsely chopped
1½ tsp fennel seeds, coarsely ground
1 tbsp flat leaf parsley, chopped
6 cloves garlic, smashed
1½ tbsp ginger, grated
1 tsp ground cumin
1 tsp mustard seeds
1 tbsp olive oil
½ tsp salt, more to taste
3 boneless, skinless chicken breasts
3 tomatoes, diced
1 tsp turmeric
1 cup whole wheat couscous, cooked
2 yellow onions, chopped
Equipment:
wok
Cooking instruction summary:
Cut the chicken into bite-sized pieces and set aside.Heat the oil in a large wok over medium heat. Add the mustard seeds and cook until they stop sputtering, about 30 seconds. Add the ground fennel seeds and red chili peppers. Saut until fragrant, about 2 minutes. Add the chopped onion and saut for a few minutes, until the onions starts to get soft, about 2 to 3 minutes.Reduce the heat to medium-low and add the chicken, tomatoes, garlic, ginger, turmeric, cumin, pepper, and salt. Cover and let cook for about 10 minutes, stirring occasionally. Cook until the chicken is cooked through and the juices run clear.Serve immediately with couscous and garnish with chopped flat leaf parsley.
Step by step:
1. Cut the chicken into bite-sized pieces and set aside.
2. Heat the oil in a large wok over medium heat.
3. Add the mustard seeds and cook until they stop sputtering, about 30 seconds.
4. Add the ground fennel seeds and red chili peppers. Saut until fragrant, about 2 minutes.
5. Add the chopped onion and saut for a few minutes, until the onions starts to get soft, about 2 to 3 minutes.Reduce the heat to medium-low and add the chicken, tomatoes, garlic, ginger, turmeric, cumin, pepper, and salt. Cover and let cook for about 10 minutes, stirring occasionally. Cook until the chicken is cooked through and the juices run clear.
6. Serve immediately with couscous and garnish with chopped flat leaf parsley.
Nutrition Information:
covered percent of daily need
