The chicken is seasoned with ground ginger and coriander, and thanks to quick-cooking boneless skinless tenders, it's ready in just five short minutes. Don't be intimidated by the multiple steps in the recipe, it really is simple. To check it out, read more.
1 (1 pound) seedless cucumber
1/2 cup whole flat-leaf parsley leaves
1 to 2 tablespoons white-wine vinegar
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 pounds chicken tenders
1/2 cup couscous
- Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
- Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
- Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
- Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.
- Main Dishes, Poultry