REV: Curried Chicken and Chickpeas

[greysangel]

Not a wow, but a solid 8 out of 10. It was definitely easy for a weeknight and I liked that it was hearty and filling. I was generous with the ginger and added some Penzey's sate spices along with the curry. I'm not sure I would make it again because there are so many recipes to try in this "genre", but we certainly enjoyed it!

JeAnne

[knunes]

There are many nights that "easy, hearty and filling" would be just what's in order. Thanks for the review. Katie

[beckms]

Is the one from the December 02 issue? I don't see ginger in the ingredients. Did you add powdered or fresh?

[Ralph]

Originally posted by beckms
Is the one from the December 02 issue? I don't see ginger in the ingredients. Did you add powdered or fresh?

That comment puzzled me, too! I just pulled up this thread because I made the Dec, 2002, recipe tonight and wanted to post a review; mine had no ginger!

REALLY good! Almost restaurant-quality. I changed it slightly with regard to the spinach. I didn't bother to look for a microwave package of fresh spinach. I just bought a fresh bunch, chopped it up a little, and added it to the chicken/tomato/chickpea mixture during the last minute or so of cooking. It wilted just perfectly.

[greysangel]

umm i keep meaning to look in my mag to see what the heck i was talking about ;) It was definitely the december one and I think I was referring to garlic? I dunno...could be a brunette moment :eek:

JeAnne

[valchemist]

here is the recipe...


* Exported from MasterCook *

Curried Chicken and Chickpeas

Recipe By :Cooking Light Magazine. December 2002. Page: 192.
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 can (15-1/2-ounce) chickpeas (garbanzo
beans), drained
1 cup water
1 teaspoon olive oil
3/4 cup uncooked couscous
1 microwaveable package fresh spinach
(10-ounce)
4 lemon wedges (optional)

Directions.
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.

1. 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.

2. 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.

3. While couscous stands, poke holes in spinach bag. Microwave at high 2 minutes. Garnish with lemon wedges, if desired. Yield: 4 servings (serving size: 1 cup chicken mixture, about 1/2 cup couscous, and 1/2 cup spinach).

[greysangel]

definitely garlic..and i used fresh not bottled :D :D :D

[valchemist]

tried this the other night and loved it.

I did what ralph did re: the spinach. I also used fresh garlic. would definitely make this again. next time, instead of plum tomato, maybe try using undrained canned tomatoes and leave out the chicken broth completely. it was a little on the watery side. either that or just use a 1/2 cup broth.

[KristinK]

I made this the other night. DBF loved it, but I thought it needed something more. I used fresh spinach and garlic, and per Val's suggestion, I skipped the chicken broth and just used an undrained can of diced tomatoes and added about 1/2 teaspoon salt. It was just the right amount of liquid, but based on the other reviews, the chicken broth might have been just what I was missing.

Like I said, DBF enjoyed it and ate the leftovers for lunch, so if he asks me, I'll make it again and try to stick to the recipe for once :rolleyes: It was definitely easy enough.