Curry or Casbah Chicken W/Couscous Recipe Needed

[julmarsala]

Does anyone have either the curry chicken with couscous (29 mins to dinner) or the Casbah chicken (SB 2008 and 2009) with couscous recipe? I need it for an upcoming show.

Thank you,

Juliet

 

[kcjodih]

Straight from the website...in case you didn't know you can get past SB recipes from the PC website

Casbah Chicken & Couscous
------------------------------

Ingredients:
1 lb (450 g) boneless, skinless chicken breasts

2 tbsp (30 mL) Moroccan Rub, divided

1 tsp (5 mL) salt, divided

1/3 cup (75 mL) blanched slivered almonds (optional)

1 tbsp (15 mL) vegetable oil

1 3/4 cups (425 mL) chicken broth

1/2 cup (125 mL) water

1 medium red onion

1 large mango (about 1 lb/450 g)

1 1/2 cups (375 mL) uncooked plain couscous

1/4 cup (50 mL) snipped fresh cilantro


Directions:
1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Place chicken, 1 tbsp (15 mL) of the rub and 1/2 tsp (2 mL) of the salt into Classic Batter Bowl; toss to coat using Master Scraper.

2. If using, place almonds into (12-in./30-cm) Skillet; cook over medium heat 4-6 minutes or until golden brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and keep warm.

3. In Small Batter Bowl, combine broth, water, remaining 1 tbsp (15 mL) rub and remaining 1/2 tsp (2 mL) salt. Slice onion into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a simmer. Stir to loosen browned bits from bottom of Skillet.

4. Slice mango into thin wedges. Stir mango, couscous and chicken into broth mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Toss cilantro into couscous with almonds, if desired.

Yield: 6 servings

Per serving: Calories 310, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 870 mg, Fiber 3 g

Cook's Tip: To slice mango into wedges, cut off top and bottom of fruit; peel using Serrated Peeler. Slice along both sides of the pit to remove the flesh. Trim remaining flesh from the edges of the pit. Cut the flesh into thin wedges.

 

[julmarsala]

Thanks :love: - I tried getting it from the website, but it didn't come up with a blue link for me to choose it. Not sure why that was...

 

[lt1jane]

are you checking the main PC website or CC? CC has SB back to 2005....

 

[Amanda Goode]

te
Hi Juliette,I'm a Pampered Chef consultant and I would be happy to share the recipe for both the curry chicken with couscous and the Casbah chicken with couscous from our 2008 and 2009 Season's Best cookbooks. Both of these dishes are delicious and perfect for a quick and easy dinner.Curry Chicken with Couscous:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 box (10 oz) couscous
- 1/4 cup raisins
- 2 tbsp chopped fresh cilantroDirections:
1. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add curry powder and cumin; cook and stir for 1 minute.
3. Stir in tomatoes and broth; bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Meanwhile, prepare couscous according to package directions.
6. Stir raisins into chicken mixture and cook for an additional 2 minutes.
7. Fluff couscous with a fork and serve topped with chicken mixture.
8. Garnish with cilantro.Casbah Chicken with Couscous:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 box (10 oz) couscous
- 1/4 cup pitted Kalamata olives, chopped
- 2 tbsp chopped fresh parsleyDirections:
1. In a large skillet, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add garlic and oregano; cook and stir for 1 minute.
3. Stir in tomatoes and broth; bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Meanwhile, prepare couscous according to package directions.
6. Stir