Pepper-Curry Chicken

Curry powder and distinct flavors enhance chicken served with couscous and apple cubes.

  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 14
  • servings 4

Ingredients

2
tablespoons olive oil
1
cut-up whole chicken (3 1/2 to 4 lb)
1
medium onion, finely chopped (1/2 cup)
1
medium green bell pepper, cut into thin bite-size strips
2
medium tomatoes, chopped (1 1/2 cups)
3
cloves garlic, minced
1
tablespoon curry powder
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/2
cup chicken broth
2
cups water
1 1/2
cups uncooked couscous
1
medium tart red apple, cut into cubes
  • 1 In 4- to 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 5 minutes on each side or until browned (if necessary, cook chicken a few pieces at a time). Remove chicken from Dutch oven; set aside.
  • 2 In same Dutch oven, cook onion and bell pepper 3 to 4 minutes, stirring occasionally, until onion begins to brown; drain. Stir in tomatoes, garlic, curry powder, thyme, salt, ground red pepper and broth. Return chicken pieces to Dutch oven. Reduce heat to low; cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (180°F).
  • 3 In 2-quart saucepan, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • 4 Stir apple into chicken mixture; simmer uncovered 2 minutes longer or until apple is hot. Fluff couscous lightly with fork before serving with chicken mixture.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    760
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    580mg
    580%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    6g
    6%
      Sugars
    8g
    8%
    ),
    Protein
    57g
    57%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    35%;
    Calcium
    6%;
    Iron
    25%;
    Exchanges:
    3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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