Chicken Satay-Style With Couscous
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Water3 cup
Unsweetened Coconut Milk1 cup
Lemon (fresh)2 tsps
Salt1.75 cups
Couscous (10-ounce box)1 tsp
Curry Powder (ground)4 tbsps
Unsalted ButterDirections:
1
In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt
2
Add the couscous and steep for 15 minutes while you proceed to the next step
3
In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt
4
Marinate the chicken strips in this mixture while the couscous is also steeping
5
Melt the butter in a wide large skillet, over medium heat
6
Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes
7
Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through
8
Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through
9
Take care to do this last step over low heat or the chicken will burn
10
Mix the ingredients together, adjust seasoning and serve immediately
11
Garnish with peanuts and chopped cilantro if you wish