* 4 Servings
*
* Prep 10 min
*
* Cook 20 min
Ingredients:
* One 10-ounce box couscous
* 2 tablespoons flour
* 1 1/2 teaspoons curry powder
* Salt
* 3/4 pound skinless, boneless chicken thighs, cut into cubes
* 1 tablespoon plus 1 teaspoon extra-virgin olive oil
* 1 small onion, thinly sliced
* 2 ribs celery, sliced, plus chopped leaves for garnish
* 1/4 cup chopped dried cherries
* 1/3 cup evaporated milk
Directions:
1.
Prepare the couscous according to package instructions. Meanwhile, in a bowl, combine the flour, curry powder and 1/2 teaspoon salt. Add the chicken and toss to coat.
2.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, 5 minutes. Transfer the chicken to a plate.
3.
Add the remaining 1 teaspoon olive oil to the skillet and heat over medium-high heat. Add the onion and sliced celery and cook, stirring, for 3 minutes. Add the cherries and 1/2 cup water and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt. Serve over the couscous and top with the celery leaves.