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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins

on March 13, 2014

Grilled Red Curry Chicken

My Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins is a balance of spicy and sweet flavors, paired perfectly, to take you on an amazing food journey.

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Chicken Broth

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Grilled Red Curry Chicken.jpg

 

Prep Time: 15 minutes
Inactive Prep Time: 6 hours
Cook Time: 17 minutes
Total Time: 6 hours 32 minutes
Yields: 8 servings
Equipment: 3-quart saucepan with a tight-fitting lid, 1-gallon resealable plastic baggie, indoor grill pan, 1 small bowl, large mixing bowl

Ingredients:
4 boneless skinless chicken breasts, butterflied (yielding 8 cutlets)
1 1/2 tablespoons of cumin seeds, ground
3 cloves of garlic, ground
1 tablespoon of grapeseed oil
3 cups of full-fat Greek yogurt, plain
3 tablespoons of red curry paste
1 tablespoon of light brown sugar
1 1/2 teaspoons of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of fresh mint leaves, finely chopped
1 teaspoon of fresh cilantro leaves, finely chopped, plus extra for garnishing Couscous
1 teaspoon of ground cumin
3/4 cup of Couscous
1 1/2 cups of unsalted chicken broth
1 tablespoon of olive oil
1/4 cup dried cranberries
1/4 cup of golden raisins

Directions:
Start by *butterflying four chicken breasts yielding a total of 8 chicken breasts.  In a mini food processor, add cumin seeds, garlic cloves, and grapeseed oil. Pulse until they form a chunky like paste. Transfer to a large mixing bowl. Next, add 2 cups of plain Greek yogurt, red curry paste, light brown sugar, and Kosher salt, mix to combine.

Place the 8 butterflied chicken breasts into a large plastic resealable bag. Using a rubber spatula, add the yogurt marinade to the chicken. Release the air, seal the baggie, and transfer the chicken to the frig for 6 hours. The yogurt works as a great tenderizer for the chicken.

Preheat oven to 250-degree F.
Preheat an indoor grill pan over medium-high heat. Using a pair of tongs, grab each marinated chicken breast, allowing excess marinade to drip off, place them onto the grill pan. Grill for 3 to 4 minutes on the first side and around 2 to 3 minutes on the other side. When all 8 chicken breasts are finished grilling, transfer them to a baking sheet pan cover with foil, transfer to the oven to keep warm.

To make the quick dipping sauce for the chicken, add 1 cup of Greek yogurt, ground cumin, 1/2 teaspoon of Kosher salt, 1/2 teaspoon of freshly ground black pepper, chopped mint, and cilantro to a small mixing bowl. Stir to combine, cover with plastic wrap and refrigerate.

For the Couscous, add unsalted chicken broth, olive oil, cranberries, and golden raisins up to a boil over medium heat. Reduce the heat to medium-low allowing the fruit to steep for 2 minutes. Next, add the Couscous. Remove from the heat and cover. Let stand for around 10 minutes or until the liquid is fully absorbed. Fluff with a fork. Garnish with fresh cilantro leaves.

To serve, add a good helping of Couscous to a serving plate. Slice the grilled chicken on the bias and arrange over the Couscous. Serve with a dollop of the yogurt dipping sauce. This is my Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins.

*Butterfly (a piece of meat or fish) almost in two and spread it out flat.

 

 

 

 

 

 

 

 

 

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