Recipe - Chicken Satay Style With Couscous (Mf)

1 Three fourths cup Couscous; (10 ounce box)
1 One half cup Water
Three fourths cup Unsweetened coconut milk
One fourth cup Fresh lemon or lime juice; 2
lemons or 3 limes
1 Garlic clove; minced
1 teaspoon Ground curry powder
One fourth cup Peanut butter; preferably
chunky
1 One fourth pound Skinless boneless chicken
tenders; or chicken breasts
cut into strips about 1/2"
wide & 3" long
4 tablespoon Unsalted butter
Salt and freshly ground
pepper
Chopped roasted peanuts; for
garnish
Cilantro; for garnish,
optional

In a mixing bowl combine the water, One fourth cup of the coconut milk, 2
tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the
couscous and steep for 15 minutes while you proceed to the next step. 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. Marinate the chicken strips in this mixture while the
couscous is also steeping. Melt the butter in a wide large skillet, over
medium heat. Add the chicken with its marinating liquid and cook, stirring
frequently until the chicken turns opaque, about 3 minutes. Cover and
simmer, over low heat for 5 minutes or until the chicken is just cooked
through. 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. Take care to do this last step over low heat or the chicken
will burn. Mix the ingredients together, adjust seasoning and serve
immediately. Garnish with peanuts and chopped cilantro if you wish.

Yield: 4 servings

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646

Posted to MCRecipe Digest by Rebekah Frye Rebekah_Frye@fwpa.com on
Febry,, uary 13, 199