Tuesday, May 1, 2012

Tasty Tuesdays

1 1/2  tsp (7 mL) canola oil
1  cup (250 mL) uncooked Israeli couscous
1 1/2  tsp (7 mL) curry powder
1 1/4  cups (300 mL) water
Chicken & Compote
1  tbsp (15 mL) canola oil, divided
4  boneless, skinless chicken breasts (3 oz/90 g each)
1/2  tsp (2 mL) salt, divided
1/4  tsp (1 mL) coarsely ground black pepper
2  large shallots, finely chopped
1  medium Granny Smith apple, diced
1  cup (250 mL) unsalted chicken stock
1/4  cup (50 mL) dried currants
1  tbsp (15 mL) sugar
1  tbsp (15 mL) curry powder
1 1/2  tsp (7 mL) cornstarch dissolved in 1/4 cup (50 mL) cold water
1  tbsp (15 mL) light butter
3  large fresh apricots, pitted and diced
  1. For couscous, heat oil in (3-qt./2.8-L) Saucepan over medium heat 1-3 minutes or until shimmering; add couscous and curry powder. Cook 3-4 minutes or until couscous is golden brown, stirring occasionally. Add water; bring to a boil. Reduce heat to medium-low; cook, covered, 8-10 minutes or until couscous is tender. Remove Saucepan from heat; set aside and keep warm.
  2. Meanwhile, for chicken, heat 2 tsp (10 mL) of the oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Flatten chicken to an even thickness with Meat Tenderizer; sprinkle with 1/4 tsp (1 mL) of the salt and black pepper. Cook chicken 2-2 1/2 minutes on each side or until centers are no longer pink. Remove chicken from Skillet; set aside and keep warm.
  3. Add remaining 1 tsp (5 mL) oil, shallots and apple to Skillet; cook and stir 30 60 seconds or until shallots are fragrant. Stir in stock, currants, sugar, curry powder and remaining 1/4 tsp (1 mL) salt; cook, uncovered, 1-2 minutes or until mixture comes to a simmer. Slowly add cornstarch mixture to Skillet, stirring constantly; stir in butter. Reduce heat to medium-low. Return chicken to Skillet; cook, covered, 3-4 minutes or until heated through. Stir in apricots. Serve with couscous.

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