Ingredients
2
tablespoons olive oil
1
cut-up whole chicken (3 1/2 to 4 lb)
1
medium onion, finely chopped (1/2 cup)
1
medium green bell pepper, cut into thin bite-size strips
2
medium tomatoes, chopped (1 1/2 cups)
3
cloves garlic, minced
1
tablespoon curry powder
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/2
cup chicken broth
2
cups water
1 1/2
cups uncooked couscous
1
medium tart red apple, cut into cubes
Preparation
In 4- to 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 5 minutes on each side or until browned (if necessary, cook chicken a few pieces at a time). Remove chicken from Dutch oven; set aside.
In same Dutch oven, cook onion and bell pepper 3 to 4 minutes, stirring occasionally, until onion begins to brown; drain. Stir in tomatoes, garlic, curry powder, thyme, salt, ground red pepper and broth. Return chicken pieces to Dutch oven. Reduce heat to low; cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (180°F).
In 2-quart saucepan, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
Stir apple into chicken mixture; simmer uncovered 2 minutes longer or until apple is hot. Fluff couscous lightly with fork before serving with chicken mixture.
