Exotic Spinach Couscous & Chicken with Tropical Fruit
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 bone-in skinless chicken breasts
- 1 medium onion, chopped
- 1⁄2 cup green pepper, chopped
- 2 teaspoons garlic, chopped (about 2 cloves)
- 2 tablespoons olive oil
- 1 can diced tomatoes with green chilies (hot or mild, depending on your personal heat preference - DO NOT DRAIN)
- 1 can tropical fruit (pineapple, papaya, guava in juice; no sugar added - I use Dole, diced smaller than it is in the can,)
- 8 ounces frozen spinach, drained
- 1 teaspoon kosher salt
- 1⁄2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon garam masala powder
- 1 teaspoon garam masala powder (additional)
- 1 lime, juice of
- 2⁄3 cup couscous
directions
- In a large skillet, carmelize onions in oil.
- When they are about half way to carmelized, add the green peppers.
- As the onions and peppers cook, season the chicken with the salt, garlic powder, onion powder and 1/2 teaspoon of garam masala.
- You may need to add more or less of these spices depending on the size of your chicken breast.
- The idea is to cover the breast with a thin dusting of spices on both sides.
- Don't overdo the garam masala-it's a strong spice!
- When the onions and peppers are carmelized, add the garlic and saute until the garlic is soft and you can smell it in your whole kitchen.
- Add the chicken breasts to the pan, meat side down and brown.
- Turn and brown the bone side.
- Remove from pan and set aside.
- They will not be cooked through yet.
- To the pan, add the canned Ro-tel tomatoes (DO NOT DRAIN), lime juice and the diced fruit.
- Scrape the bottom of the pan so that the brown bits get into the juices now in the pan.
- (Deglaze it.) Add the drained spinach to the pan.
- Add the additional teaspoon of garam masala.
- Return the chicken breasts to the pan and nestle them into the spinach/tomato/fruit sauce.
- Cook, covered, 20 minutes.
- Remove cover.
- Add couscous and the reserved fruit juice.
- Simmer additional 10 minutes, or until chicken is no longer pink and the sauce in the desired thickness.
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RECIPE SUBMITTED BY
Amy - Ellie's Mommie
Tampa, FL
I live in Florida with my mother and my daughter. I stay at home, so I have time to really get into cooking. I grew up cooking for my mom and my brother, and they both say I am one of the better home cooks they've met! But since my mom's idea of cooking is opening soup cans and my brother lives in NYC and eats out a lot, that may not be saying much!
I am one of those people who reads cookbooks just for fun, even when I am not looking for a recipe. My favorite cookbook is "The American Woman's Cookbook" from 1930-something. My grandmother had a copy of it, and my mom found a copy for herself years ago (updated for the 1960's) and she gave me that copy when I moved out on my own. I like it more than "modern" cookbooks because it has actual recipes in it; not just heat and eat steps! When your recipe requires you to use your can opener and packet opening scissors more than your knife and spice cabinet, something is wrong!
Right now, I am trying to learn to cook the cuisines of Asia, mostly India and Vietnam. I am also trying to learn to bake bread. My mom may not be able to cook without Campbell's soup, but she can bake homemade bread like no one else!