Ginger and Turmeric Chicken
With ginger and turmeric, weeknight chicken never tastes so delicious!
Ingredients
- 1 ½ lb (675 g) boneless, skinless chicken thighs, diced
- 3 tbsp (45 ml) olive oil
- 2 bell peppers, seeded and cubed
- 2 celery stalks, diced
- 1 onion, chopped
- ¼ cup (50 g) dried apricots, diced
- 2 tbsp fresh ginger, chopped
- 1 tsp ground turmeric
- 1 ½ cups (375 ml) chicken broth
- 2 cups (500 ml) water
- 2 cups (400 g) couscous
Instructions
- 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.
- 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.
- Serve the chicken and vegetables with the couscous.
With ginger and turmeric, weeknight chicken never tastes so delicious!