Curried Chicken and Chickpeas

Randy Mayor; Jan Gautro
Spinach sold in microwave-safe bags makes cooking it a snap. Place any other kind of bagged spinach in a microwave-safe container before cooking.

Yield:

4 servings (serving size: 1 cup chicken mixture, about 1/2 cup couscous, and 1/2 cup spinach)

Recipe from

Nutritional Information

Calories 436
Caloriesfromfat 13 %
Fat 6.5 g
Satfat 1.1 g
Monofat 3.2 g
Polyfat 1.3 g
Protein 38.6 g
Carbohydrate 55.1 g
Fiber 8.3 g
Cholesterol 66 mg
Iron 4.8 mg
Sodium 924 mg
Calcium 126 mg

Ingredients

Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon bottled minced garlic
1 pound chicken breast tenders, cut into 1-inch pieces
2 teaspoons curry powder
1 cup chopped plum tomato
1 cup fat-free, less-sodium chicken broth
1 teaspoon hot chile sauce (such as Sriracha)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 cup water
1 teaspoon olive oil
3/4 cup uncooked couscous
1 (10-ounce) microwaveable package fresh spinach
4 lemon wedges (optional)

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine 1/2 teaspoon salt, garlic, and chicken, tossing to coat. Add chicken mixture to pan; saute 3 minutes or until browned. Stir in curry powder; cook 1 minute. Add tomato, broth, chile sauce, and chickpeas; bring to a simmer. Cover and cook 8 minutes.

While chicken mixture cooks, place 1/4 teaspoon salt, 1 cup water, and oil in a medium saucepan; bring to a boil. Gradually stir in couscous; remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork.

While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired.

Note:

December 2002