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Tandoori Chicken with Seasoned Cranberry Couscous


Tandoori Chicken with

Seasoned Cranberry Couscous


4-6 boneless, skinless chicken breasts

2 Tablespoons olive oil

2 Tablespoons garam masala spice mix (or add the spices below)

1 cup chicken broth

Garam Masala Spice Mix:

1 teaspoon of the following: Ground cinnamon, nutmeg, black pepper and ground cardamon

teaspoon of the following: Ground cloves, garlic powder, ground cumin, and ground coriander


1 cup dry couscous

cup dried cranberries

2 teaspoons dried parsley

1 teaspoon chicken base

1 teaspoon salt (optional)

teaspoon black pepper

teaspoon garlic powder




     Marinate the chicken breasts in olive oil and spice blend.

     Spray a saute' pan with non stick coating.

     Place chicken into the saute' pan and cook over medium-high heat about 8 minutes on one side. 

     Turn chicken and add chicken broth.  Continue to simmer for 4-8 minutes or until internal temperature of chicken is 165 degrees.

     While chicken is simmering, boil 1   cups of water on stovetop or in microwave.

     Place all ingredients for couscous in a glass bowl.

     Pour boiling water over couscous.  Cover and let sit for 3-5 minutes.  Fluff with fork and place on serving platter.

     Top with chicken and enjoy!

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