Curry Poached Chicken AND Couscous Salad
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Chicken breasts are poached in a fragrant curry broth with rainbow chard, then chopped and mixed with couscous, currants, and cashews. A dollop of Greek yogurt adds creaminess.
Ingredients
- 2 boneless, skinless chicken breasts trimmed
- Kosher salt and freshly ground black pepper
- 1 bunch rainbow chard
- 29.6 ml high-heat oil
- 1 small red onion finely chopped
- 3 clove garlic minced
- yellow curry powder
- 355 ml chicken stock
- 237 ml couscous
- 118 ml dried currants
- 118 ml roasted and salted cashews roughly chopped
- 29.6 ml fresh cilantro chopped
- Plain Greek yogurt
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 217 mg
- Iron: 3.11 mg
- Magnesium: 62.9 mg
- Phosphorus: 313 mg
- Potassium: 800 mg
- Zinc: 1.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and freshly ground black pepper
- 1 bunch rainbow chard
- 29.6 ml high-heat oil
- yellow curry powder
- 355 ml chicken stock
- 237 ml couscous
- 118 ml dried currants
- Plain Greek yogurt
Prepare
- Trim 2 boneless, skinless chicken breasts
- 1 small red onion, finely chopped
- Mince 3 clove garlic
- 118 ml roasted and salted cashews, roughly chopped
- Chop 29.6 ml fresh cilantro
Let's Cook
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Step 1.
Place the chicken between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or a cast iron skillet until it reaches an even thickness, about 1 inch thick. Pat the chicken dry with paper towels and season with salt and pepper.
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Step 2.
Remove the leaves from the chard stems. Finely chop the stems and shred the leaves, keeping them separate.
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Step 3.
Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Add the chicken and cook until golden brown on both sides, flipping halfway through, 4 to 6 minutes. Transfer the chicken to a plate.
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Step 4.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the onions and chard stems and cook until softened, about 5 minutes. Add the chard leaves a handful at a time and cook until wilted. Stir in the garlic and 1 to 2 tablespoons curry powder to taste and cook until fragrant, about 1 minute. Season with salt and pepper.
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Step 5.
Pour in the chicken stock and nestle the chicken into the skillet. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer until the chicken reaches an internal temperature of 165°F or the meat looks white throughout, about 10 minutes.
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Step 6.
Transfer the chicken to a cutting board to cool, then chop into ¼-inch pieces.
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Step 7.
While the chicken cools, bring the chard-stock mixture back to a boil. Stir in the couscous and currants, cover, remove the skillet from the heat, and let stand for 5 minutes. Fluff the couscous with a fork, then fold in the chopped chicken, cashews, and cilantro.
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Step 8.
Portion the couscous onto four plates and dollop with plain Greek yogurt, if desired.