Chicken and Green Beans in Spicy Coconut Broth with Couscous

Name: Chicken and Green Beans in Spicy Coconut Broth with Couscous
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: Haitian
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 scotch bonnet pepper (minced, seeds removed for less heat); 2 teaspoon dried thyme; 1 teaspoon ground coriander; 1.5 teaspoon salt; 0.75 teaspoon black pepper (ground); 13.5 fluid ounce coconut milk (full-fat); 1.5 cup chicken broth; 1 pound fresh green beans (trimmed); 2 cup quick-cooking couscous (uncooked); 2 cup water (hot); 0.25 cup fresh cilantro (chopped)

Tender chicken pieces and crisp green beans simmered in a rich and spicy coconut broth, served alongside light and fluffy quick-cooking couscous.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 8
Cuisine: Haitian
Difficulty: Easy
Cost: $2.67/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 scotch bonnet pepper (minced, seeds removed for less heat)
2 teaspoon dried thyme
1 teaspoon ground coriander
1.5 teaspoon salt
0.75 teaspoon black pepper (ground)
13.5 fluid ounce coconut milk (full-fat)
1.5 cup chicken broth
1 pound fresh green beans (trimmed)
2 cup quick-cooking couscous (uncooked)
2 cup water (hot)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast pieces and cook for 3-4 minutes, until lightly browned on all sides. Remove chicken from the pan and set aside.
Add the chopped yellow onion to the same pan and cook for 3 minutes, until softened. Stir in the minced garlic, grated fresh ginger, minced scotch bonnet pepper (or red pepper flakes), dried thyme, ground coriander, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Cook for 1 minute until fragrant.
Return the chicken to the pan. Stir in the full-fat coconut milk and chicken broth. Bring to a gentle simmer. Add the trimmed fresh green beans.
Cover and simmer for 8-10 minutes, or until chicken is cooked through and green beans are tender-crisp. While simmering, prepare the couscous.
Prepare the quick-cooking couscous: In a medium bowl, combine 2 cups of quick-cooking couscous with 2 cups of hot water or vegetable broth. Cover and let stand for 5 minutes until liquid is absorbed. Fluff with a fork.
Serve the chicken and green beans in spicy coconut broth over the fluffy couscous. Garnish with fresh cilantro, if desired.

Notes

Be cautious when handling the scotch bonnet pepper. For a milder flavor, use less or substitute with red pepper flakes. Chicken thighs can be used for a richer flavor, but may require a few extra minutes of cooking time.

Nutrition (per serving)

Calories: 462
Protein: 34.3 g
Carbohydrates: 48.1 g
Fat: 14.7 g
Fiber: 5.6 g
Sodium: 660 mg
Saturated Fat: 7.4 g
Sugar: 4.4 g
Cholesterol: 80 mg