A double dose of apple flavor – in the form of fresh fruit and juice – adds sweetness to this quick weeknight curry. For added color, stir in chopped cilantro to the couscous.
20 oz boneless, skinless chicken breasts, cut into 1/2-inch cubes
3 tbsp white whole-wheat flour
11⁄2 tsp olive oil, divided
1 tsp curry powder
1/2 tsp sea salt,divided
2 red apples (such as Gala),cut into 1/2-inch pieces
1/3 cup thinly sliced green onions (white and light green parts), plus 2 tbsp for garnish (dark green part), divided
2 tsp peeled and minced ginger
1 cup low-sodium chicken broth
3 tbsp apple juice
2 tbsp unsweetened raisins
1 cup whole-wheat couscous
2 tbsp blanched slivered almonds, lightly toasted
In a medium bowl, toss chicken with flour to coat. In a medium nonstick skillet on medium, heat 1/2 tsp oil. Add chicken along with any excess flour from bowl, curry powder and 1⁄4 tsp salt. Sauté until chicken is golden brown and almost cooked through, about 8 minutes. Transfer chicken to a plate and cover to keep warm. To same skillet on medium, add apple, 1/3 cup onions and ginger and sauté until apples are just tender, about 5 minutes. Add broth, apple juice and raisins. Bring to a simmer and return chicken to skillet. Cover and simmer over medium- low for 10 more minutes.
Meanwhile, to a medium heat-proof bowl, add couscous. Pour 2 cups boiling water over couscous, stirring in remaining 1⁄4 tsp salt. Cover bowl and set aside for 5 to 7 minutes. Fluff couscous with a fork and stir in remaining 1 tsp oil and almonds.
Divide couscous and chicken mix- ture mixture among serving bowls. Garnish with remaining 2 tbsp onion.
Apple cider and Dijon mustard give this chicken dish the ultimate sweet-and-savory flavor, while a colorful mix of kale, carrots and parsnips makes it extra-hearty and nutritious. To save money, buy skin-on chicken thighs and simply remove the skin yourself.
These protein-rich patties are kissed with just a touch of maple syrup and topped with fresh, sweet cinnamon-spiced apples for a meal that works equally well for breakfast, lunch or dinner. Opt for a sweet red variety of apple that will hold its shape when cooked, such as Braeburn or McIntosh.
Curry paste brings the heat, and a little goes a long way – add it a teaspoon at a time until it’s at your desired spice level. For a garnish, make a simple relish of diced mango dressed with lime juice, honey and sliced serrano chiles.