This recipe used to be a favorite of ours, but I hadn’t made it in a long time. I had some celery to use up so I thought why not? For some reason it wasn’t as good as we remembered it… Not sure what happened! Try it .. See what you think!
Chicken and Dried Cherries
adapted from rachael ray
1 10 ounce box couscous
2 tablespoons flour
1 1/2 teaspoons curry powder
1 pound chicken tenderloins cut into cubes
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 small onion, thinly sliced
2 ribs celery, sliced, plus chopped leaves for garnish
1/4 cup chopped dried cherries
1/3 cup evaporated milk
Prepare the couscous according to package instructions. Meanwhile, in a bowl, combine the flour, curry powder and 1/2 teaspoon salt. Add the chicken and toss to coat.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, 5 minutes. Transfer the chicken to a plate.
Add the remaining 1 teaspoon olive oil to the skillet and heat over medium-high heat. Add the onion and sliced celery and cook, stirring, for 3 minutes. Add the cherries and 1/2 cup water and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt. Serve over the couscous and top with the celery leaves.