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African chicken with roasted garlic couscous

African chicken with roasted garlic couscous

1 1/2 lbs. boneless skinless chicken breasts

1 small onion, chopped

1 can (16 oz.) diced tomatoes with

basil, garlic and oregano, undrained

1 pkg. roasted garlic couscous (look for

Melissa's brand, sold in supermarket

produce section)

1 1/4 cups chicken broth

2 heaping tablespoons peanut butter,

preferably crunchy

Heat 2 tablespoons vegetable or olive oil in a large (10- to 12-inch) skillet set over medium-high heat. Season chicken breasts with kosher salt and freshly cracked pepper. When oil is hot, place breasts and onion in pan. Brown both sides of chicken breasts. Add diced tomatoes to pan, spooning some over the chicken. Cover the pan and reduce heat to a simmer. Cook about 10 to 15 minutes or until chicken is done.

While chicken cooks, prepare couscous according to package directions, using chicken broth.

When chicken is done, remove from heat and stir peanut butter into tomato juices in pan until the peanut butter melts and the sauce thickens.

Serve the couscous topped with the chicken and sauce.

Optional add-ons: Add raisins to tomato-peanut butter sauce, garnish with chopped peanuts.

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