International Recipes: Maple Curry Chicken with Vegetable Couscous

                                    Maple Curry Chicken with Vegetable Couscous

 Ingredients:

Maple Curry Chicken
2 tablespoons butter
1 large chopped onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste    
Vegetable Couscous
2 medium diced carrots
1/2 cup diced celery
1 teaspoon onion, diced
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive or canola oil
1 medium diced zucchini
1/4 cup minced fresh basil
1/4 teaspoon AJI-SHIO Seasoning Mix with Garlic
1/8 teaspoon AJI-SHIO Seasoning Mix with Pepper
1 dash hot pepper sauce
1 cup uncooked couscous
1 1/2 cups chicken broth
3 teaspoon AJINOMOTO GINISA All Purpose Seasoning Mix

Procedures:

1. Maple Curry Chicken
2. Heat butter and oil in a large skillet over medium heat.
3. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar.
4. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
5. Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.     Vegetable Couscous
6. In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until crisp-tender.
7. Add the next five ingredients; mix well. Stir in the couscous. Add broth; bring to a boil.
8. Cover and remove from the heat; let stand for 5-8 minutes.
9. Fluff with a fork and sprinkle with AJINOMOTO GINISA All Purpose Seasoning Mix. Serve immediately.