Chicken & Mushrooms With Couscous Recipe


Health IndexAverageCuisine
Main IngredientInterest Group


 Skinless boneless chicken thighs1 Pound, trimmed of fat (445 Gram)
 Margarine1 Tablespoon
 Onion1 Large, finely chopped
 Mushrooms12 Ounce, sliced (540 Gram)
 Cornstarch2 Teaspoon
 Fat free, low sodium chicken broth240 Milliliter (1 Cup)
 Dry sherry45 Milliliter (5 Tablespoon)
 Soy sauce30 Milliliter (2 Tablespoon)
 Ground red cayenne pepper1⁄8 Teaspoon
 2% milk470 Milliliter (2 Cups)
 Couscous275 Gram (1 1/2 Cups)
 Vegetable cooking oil spray1
 Cilantro sprig3

Nutrition Facts

Serving size: Complete recipe

Calories 2208 Calories from Fat 452

% Daily Value*

Total Fat 51 g78%

Saturated Fat 14.8 g73.8%

Trans Fat 0 g

Cholesterol 37.6 mg

Sodium 2452.9 mg102.2%

Total Carbohydrates 298 g99.3%

Dietary Fiber 23 g91.8%

Sugars 19.4 g

Protein 147 g293.5%

Vitamin A 26% Vitamin C 61.7%

Calcium 85.2% Iron 35.2%

*Based on a 2000 Calorie diet


1. Rinse chicken; pat dry. Place pieces between sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch (6 mm) thick; then cut chicken into 1/2-inch-wide (1-cm-wide) strips. Set aside.
2. Melt margarine in a wide nonstick frying pan over medium-high heat. Add onion and mushrooms; cook, stirring often, until liquid has evaporated and onion is golden and sweet tasting (10 to 12 minutes).
3. Meanwhile, in a bowl, blend cornstarch and 1/4 cup (60 ml) of the broth; stir in sherry, soy sauce, and red pepper. Set aside. In a 2-quart (1.9-liter) pan, bring milk and remaining 3/4 cup (180 ml) broth to a boil. Stir in couscous; cover, remove from heat, and let stand for 10 minutes.
4. Remove onion mixture from frying pan and set aside. Spray pan with cooking spray and place over high heat. Add chicken and cook, lifting and stirring, until meat is tinged with brown and is no longer pink in center; cut to test (4 to 5 minutes). Return onion mixture to pan; add cornstarch mixture and cook, stirring constantly, until sauce is bubbly (about 1 minute). Fluff couscous with a fork, then mound on a warm platter; spoon chicken beside couscous. Garnish with cilantro sprigs