Indian Spiced Chicken with Israeli Couscous
This simple chicken dish is anything but boring. A garam masala rub gives chicken a warm and robust flavor. Hearty Israeli couscous and wilted spinach are topped off with almonds for crunch and soft red onions for a touch of tangy sweetness.
- 2 chicken breasts
- 5 Ounce Israeli couscous
- 2 cloves garlic
- 1 red onion
- 1 tsp garam marsala
- 1 Ounce sliced almonds
- Ounce spinach
- 1 Tbsp + 1 tsp olive oil
- Mince the garlic and finely slice the red onion. Butterfly the chicken breasts. In other words, with your hand on top of the breast, slice it carefully in half almost all the way through. Then open it up like a book. Repeat with the other breast.
- In a pot, toast the couscous with the garlic and 1 teaspoon oil over medium heat. Once fragrant, about 1 minute, add 1 ½ cups water. Bring to a boil. Season with a pinch of salt. Reduce to a simmer and cook for about 8 minutes, until softened and the liquid has been absorbed. Add the spinach to the pot, cover and cook for about 1 minute, until wilted.
- Meanwhile, season each chicken breast with salt, pepper, and garam masala. Heat 1 tablespoon oil in a pan over medium heat. Once hot, sear the chicken for about 3 minutes on each side, until cooked through and juices run clear. Set aside to rest. In the same pan, add the onions and cook for 3-5 minutes, until softened. Season with salt and pepper.
- Finish: Serve the couscous and spinach with the red onions on top. Thinly slice the chicken and serve over the couscous.