I made this
last Sunday.
It's absolutely delicious.
My Tyler...
Tyler Florence that is,
did it again.
The lemon curry chicken
is his recipe.
Who would've thought that lemon
and curry makes a great baste
for chicken?
The lemon adds a bit tanginess
-is that a word??-
to the dish.
Even my kids,
who are totally anti-curry,
love it.
Surprise!!!
As for the couscous,
it was inspired by Ina Garten's
Morrocan Couscous recipe.
I didnt have much of the ingredients needed
to make hers,
so I switch it up a bit
and ran with it.
I'm not a raisin kinda girl -
I pick raisins off my cookies-
but somehow,
golden raisins and couscous
go together like bread and butter.
Lemon Curry Chicken
Recipe by Tyler Florence, Tyler's Ultimate.
1 3-4lb chicken, cut into 10 pieces
2 cups plain yogurt
2 tbsp curry powder
Grated zest and juice of 1 lemon
1 tbsp toasted sesame oil
Kosher salt and freshly ground pepper
Preheat the oven to 400F.
Rinse the chicken and pat it dry with paper towels.
Stir together the yogurt, curry powder, lemon zest and juice,
sesame oil, and salt and pepper in a big bowl.
Add the chicken and toss gently to coat with the yogurt marinade.
Put the chicken on a baking sheet and roast,
using the remaining marinade to baste twice as it cooks,
until the chicken is tender and cooked through, about 45 minutes total.
Recipe for Almond and Raisin Couscous.
4 tablespoons (1/2 stick) unsalted butter
1 small yellow onion, chopped
3 cups low sodium chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup almonds, toasted
1/4 cup golden raisins
Directions
Melt the butter in a large saute pan, add the onion and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the almonds and golden raisins to the couscous, stir and serve.
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