Ginger and Turmeric Chicken by Ricardo
Ginger and Turmeric Chicken by Ricardo

Preparation time 20 minutes

Total time: 50 minutes

Ingredients

  1. 1 ½ lb (675 g) boneless, skinless chicken thighs, diced
  2. 3 tbsp (45 ml) olive oil
  3. 2 bell peppers, seeded and cubed
  4. 2 celery stalks, diced
  5. 1 onion, chopped
  6. ¼ cup (50 g) dried apricots, diced
  7. 2 tbsp fresh ginger, chopped
  8. 1 tsp ground turmeric
  9. 1 ½ cups (375 ml) chicken broth
  10. 2 cups (500 ml) water
  11. 2 cups (400 g) couscous

Directions

  1. In a large skillet over high heat, brown half of the chicken at a time in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Add the vegetables and apricots. Cook for 5 minutes. Add the ginger and turmeric. Cook for another minute, stirring to coat the chicken and vegetables in the spices. Deglaze with the broth. Bring to a boil. Cover and simmer for 10 to 15 minutes or until the chicken is cooked through.

  2. Meanwhile, in a small pot, bring the water and remaining oil to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork.

  3. Serve the chicken and vegetables with the couscous.

NOTE FROM RICARDO

This dish reheats well for lunch the next day.

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