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Spicy Coconut Chicken & Couscous

Spicy Coconut Chicken & Couscous

A Chicken and couscous meal that is bursting with the bold flavors of Fresno chilies, zucchini, garlic and onion.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Indian
Servings 6

Ingredients
  

  • ½ Red Onion diced
  • 4 Garlic Cloves minced
  • 2 Medium Zucchinis halved and sliced
  • 2 Fresno Chilies sliced
  • 2 15oz can Coconut Milk full fat
  • 2 cups Chicken Broth
  • ½ cup Fresh Chives chopped (plus more for garnish

For the Chicken

  • 4 tbsp Oil
  • 6 Chicken Thighs bone-in, skin off
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Cumin

For Couscous

  • 3 cups Chicken Broth
  • 2 cups Pearl Couscous

Instructions
 

  • Sprinkle both sides of chicken with salt, pepper and cumin. Add oil to large saute pan over medium-high heat. Cook the chicken on each side for 4 minutes. Then remove from pan and keep warm.
  • In same pan, add onions and garlic. Cook for two minutes then add chilies and zucchini. Let saute for 3 minutes. Add chicken broth and coconut milk. Bring just to a boil then add chicken back to pan. Reduce heat to medium and cover. Let cook for 30 minutes.
  • In a saucepan over medium-high heat, add chicken broth for couscous to a boil. Once bubbling, add couscous, cover with lid and cook for 10 minutes. Remove from heat - do not remove lid until ready to serve.
  • Serve portion of couscous and piece of chicken with ladle of sauce over top. Sprinkle with chives, if desired.
Keyword Chicken, chicken thighs, coconut milk, couscous, fresno chili, red onion
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