Ingredients
View recipe page- 1/4 cup plain whole-milk yogurt
- 2 teaspoons lime juice
- Salt and pepper
- 4 (6-to 8-ounce) boneless, skinless chicken
- breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 1½ head cauliflower (1 pound), cored and cut
- into 1-inch florets
- 1 pound Swiss chard, stemmed and cut
- into 1-inch pieces
- 2 teaspoons curry powder
- 2 garlic cloves, minced
- 11/4 cups chicken broth
- 1 cup couscous
- 1/4 cup raisins
- 2 tablespoons minced fresh cilantro
Instructions
- Whisk yogurt, lime juice, ½ teaspoon salt, and
- ½ teaspoon pepper together in bowl; cover and refrig-
- erate until serving. Pat chicken dry with paper towels
- and season with salt and pepper. Heat 1 tablespoon
- oil in 12-inch skillet over medium-high heat until
- just smoking. Add chicken and cook until golden brown
- on 1 side, 4 to 6 minutes; transfer to plate.
- Add remaining 1 tablespoon oil to now-empty
- skillet and heat over medium heat until shimmering.
- Add onion and ½ teaspoon salt and cook until
- onion is softened, about 5 minutes. Stir in cauliflower.
- Add chard, a handful at a time, and cook until
- wilted, about 2 minutes. Stir in curry powder and
- garlic and cook until fragrant, about 30 seconds. Stir
- in broth and nestle chicken, browned side up, into
- skillet, along with any accumulated juices. Bring
- to simmer, then reduce heat to medium-low,
- cover, and simmer gently until chicken registers
- degrees, about 10 minutes.
- Transfer chicken to plate, tent loosely with alumi-
- num foil, and let rest while preparing couscous. Stir
- couscous and raisins into vegetable-broth mixture.
- Cover, remove from heat, and let stand for 5 minutes.
- Fluff couscous mixture with fork and season with
- salt and pepper to taste. Arrange chicken on top of
- couscous mixture, then drizzle with yogurt mixture
- and sprinkle with cilantro before serving.