CRISPY CURRIED CHICKEN
Baked crispy chicken with a full-on curry taste in every bite (aka modern shake-and-bake) is a snap to make. Matter of fact, it takes a fraction of the time needed to make a good curry sauce. Then comes the added joy of picking the coated chicken up in your fingers and digging in plus the added bonus - toasted coconut in the coating - divine !!!!
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (180ºC). Line a baking sheet with parchment paper or foil. Oil or spray foil if using. Remove all visible fat from chicken.
- In a dish just large enough to hold a single piece of chicken, combine sour cream, curry paste and honey if using. Use a fork to mash curry paste until no lumps remain and to evenly blend. Combine crumbs, coconut and curry powder in a medium size plastic bag or dish. Shake or stir to mix.
- Open up one piece of chicken so it is as flat as possible. Place in the curried sour cream. Turn to evenly coat. It should not be heavily coated. Use your finger to make sure the coating is light and even. Flatten out the chicken again and place it in the crumb mixture. Gently shake to evenly coat or press chicken into the crumbs, then turn chicken and press in the other side. Shaking off any excess crumbs, place chicken on the parchment or foil. Repeat with remaining pieces. If crumbs are left and there are areas on the chicken that are skimpily coated, lightly sprinkle crumbs over the bare areas and gently press onto the chicken. For extra crispiness, lightly spray the chicken with oil.
- Bake in the centre of the preheated 375ºF (180ºC) oven until golden and crispy looking, from 40 to 45 minutes or until meat thermometer reaches internal temperature of 165ºF (74ºC). A cucumber or avocado salad, sliced tomatoes and brown rice are perfect companions.
Nutrition Facts :
CRUNCHY CURRY CHICKEN
From Mark Bittman. This is a flavorful, crunchy recipe. If you like curry, you'll love this chicken. The flour paste creates a crispy coating for the chicken.
Provided by Zanna_409104061
Categories Curries
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken and pat dry with paper towels.
- Next, rub the chicken all over with the vinegar.
- In a small bowl, combine curry powder, salt and pepper (if you think you may need more than one tablespoon of curry, go ahead and add more).
- Rub the curry mixture all over the chicken.
- Place the flour in a medium-sized bowl and gradually add the warm water, stirring, until a paste the consistency of yogurt forms (could need to add more water).
- Heat a skillet on medium-high heat for 2-3 minutes and add vegetable oil until it is about 1/8 inch deep (this is a shallow frying recipe).
- When the oil is hot, dip the chicken into the flour batter, completely coating it.
- Add the chicken to the pan, frying on both sides for 4-5 minutes (per side) or until outside coating is golden and crispy.
- Add a bit of lime juice before serving.
Nutrition Facts : Calories 410.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 131.7, Sodium 150.8, Carbohydrate 33.1, Fiber 1.8, Sugar 0.2, Protein 57
CRISPY CHICKEN CURRY
I am always looking for easy recipes with maxiumum flavor, and this one is it. The chicken comes out crispy and golden yellow. It has only 5 ingredients, and comes from Martha Stewart's Everyday Food show. I didn't even use the limes and it came out great, and the carrots come out tasting like candy.
Provided by Chef Sweet Sal
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F.
- Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 minutes.
- Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
- Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.
WEST INDIAN CURRIED CHICKEN ROTI
Steps:
- In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
- In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.
- In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.
- (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)
- Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.
- To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)
- Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.
CRUNCHY CURRIED CHICKEN BREASTS
This recipe is from the "How to cook Everything" cookbook by Mark Bittman - It is wonderful and I recommend that you try the recipe as is without substituting anything however if you don't like curry substitute other mixed spices more to your personal taste. The chicken is crunchy outside, tasty and moist inside. I served it with rice, green beans & baby carrots. You'll make this one again
Provided by Bergy
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rub the chicken all over with the vinegar.
- Combine salt, pepper& curry powder and rub this mixture into the chicken.
- Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter).
- Heat the oil in a skillet and when it is hot add chicken pieces.
- Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken.
- After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges.
- After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side.
- Sprinkle with a little juice or vinegar just before serving.
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
CURRIED CHICKEN
Steps:
- In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.
CURRIED CHICKEN WRAPS
Provided by Ina Garten
Time 4h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.
- Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE
Eric Kim's ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.
Provided by Eric Kim
Yield Serves 2
Number Of Ingredients 16
Steps:
- Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
- Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
- Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
- On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
- In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
- To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside
CRUNCHY CURRIED CHICKEN SALAD
A dash of curry powder and a sprinkling of toasted slivered almonds bring a fragrant and nutty appeal to this big chicken salad for a crowd.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine chicken and dressing in large bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
CRISPY CURRY FRIED CHICKEN
This is a Rachael Ray recipe for a different fried chicken. I do love me some good old Southern fried chicken, but I'm also pretty crazy about curry. Can't wait to see how this turns out! Marinating time is not included in prep time.
Provided by Pinay0618
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
- In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
- In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
- Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.
Nutrition Facts : Calories 2239.2, Fat 201.7, SaturatedFat 32.6, Cholesterol 180.5, Sodium 213.6, Carbohydrate 57.3, Fiber 3.9, Sugar 4.4, Protein 52.7
CURRIED HONEY CHICKEN
A friend gave me this recipe, and it always receives lots of compliments. The curry-citrus sauce is the perfect accent for the golden-baked chicken. -Joanna Burks Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm., In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.
Nutrition Facts : Calories 164 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 7g protein.
CREAMY CURRIED CHICKEN
The is one of my favorite recipes. My fiancee has me make this for quite often!
Provided by vakatik
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
- Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
- Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
- Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 9.6 g, Cholesterol 59.5 mg, Fat 6.6 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.2 g, Sodium 723.1 mg, Sugar 3.1 g
CRUNCHY CURRIED CHICKEN BITES
A recipe that I haven't tried yet, but sounded delicious, so thought I'd share it with you - I hope you enjoy it -
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dice chicken into 1/2 -inch cubes. Combine salt, pepper and spices.
- In a nonstick skillet, heat oil over medium heat; stir fry spice for 1 minute. Add chicken; cook, stirring, for about 5 minutes, or until no longer pink inside. Remove from skillet; let cool. (At this point, chicken can be covered and refrigerated for up to 24 hours.).
- In a bowl, stir together chicken, yogurt, and mayonnaise. Place 1 or 2 chicken pieces on each corn chip; garnish with radishes and green onions.
Nutrition Facts : Calories 78.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 25.2, Sodium 69.2, Carbohydrate 1, Fiber 0.2, Sugar 0.5, Protein 9.4
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
CURRIED CHICKEN DRUMSTICKS
Steps:
- Heat ghee in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8-10 minutes. Transfer to a plate (it will not be cooked through).
- Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6-8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and 1/2 cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40-45 minutes. Be sure to turn chicken a couple of times while it's cooking so all sides get exposed to the curry sauce.
- Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.
- Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining 1/2 cup cilantro. Serve with lime wedges for squeezing over.
HONEY CURRIED CHICKEN
This is a simple, wonderful recipe with no exact measuring and you can add and delete all ingredients to your taste. Great for a picnic or warm and serve the next day. It always works. You will be very popular.
Provided by CARROLL
Categories Main Dish Recipes Curries Chicken
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 17.4 g, Cholesterol 86.3 mg, Fat 17.7 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 5 g, Sodium 210.5 mg, Sugar 15.9 g
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CRUNCHY OVEN-FRIED CHICKEN
This recipe is yummy and healthier than average fried chicken. It goes great with french fries, mashed potatoes, or coleslaw!
Provided by cremebrulee
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 13h5m
Yield 8
Number Of Ingredients 13
Steps:
- Place chicken cutlets in a large bowl. Season with garlic, paprika, pepper, thyme, cilantro, and cloves. Mix in buttermilk. Marinate in the refrigerator for at least 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Mix flour, onion powder, and soul food seasoning together in a bowl. Beat eggs together in another bowl. Pulse pretzels in a food processor until finely crushed. Pour into a shallow bowl.
- Lift chicken cutlets out of the marinade, letting excess drip back into the bowl. Dip chicken cutlets in flour, then in eggs and crushed pretzels. Transfer to the prepared baking sheet. Discard marinade.
- Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 64.2 g, Cholesterol 148.9 mg, Fat 7.7 g, Fiber 3.7 g, Protein 36.2 g, SaturatedFat 2.2 g, Sodium 1055.1 mg, Sugar 3.7 g
ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
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