Chicken Satay Style With Couscous
|Water||1 1⁄2 Cup (24 tbs)|
|Unsweetened coconut milk||3⁄4 Cup (12 tbs)|
|Lemon juice/Lime juice||4 Tablespoon (From 2 Lemons Or 3 Limes)|
|Couscous||1 3⁄4 Cup (28 tbs) (From A 10 Ounce Box)|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||1 Teaspoon|
|Peanut butter||1⁄4 Cup (4 tbs) (Preferably Chunky)|
|Chunky peanut butter||1⁄4 Cup (4 tbs) (Preferably Chunky)|
|Boneless skinless chicken||1 1⁄4 Pound, cut into strips about 1/2 inch wide and 3 inches long (Use Breasts Or Thighs)|
|Boneless, skinless, chicken breasts/Boneless, skinless, chicken thighs||1 1⁄4 Pound, cut into strips about 1/2 inch wide and 3 inches long|
|Butter||4 Tablespoon (1/2 Stick)|
|Freshly ground black pepper||To Taste|
1. Combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon juice, and 1 teaspoon salt in a mixing bowl. Add the couscous and steep for 15 minutes while you proceed to the next step.
2. In another mixing bowl, combine the garlic, curry powder, and peanut butter. Whisk in the remaining 1/2 cup coconut milk and 2 tablespoons lemon juice. Season the mixture with 1 teaspoon salt, and marinate the chicken strips in it while the couscous is steeping.
3. Melt the butter in a large wide skillet over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently, until the chicken turns opaque, about 3 minutes. Cover and simmer over low heat until the chicken is just cooked through, 5 minutes.
4. Scatter the couscous over the chicken and simmer, covered, over low heat until the couscous has heated and the chicken is cooked through, 8 minutes. Take care to do this over low heat so the chicken does not burn. Mix the ingredients together, adjust the seasoning, and serve immediately.