4 boneless chicken thighs and 3 drumsticks
Salt to taste
4 cloves of garlic, minced
1/4 cup of olive oil
2 tablespoons of butter
1 cup of water
1 tablespoon of mustard
1 tablespoon of English-style sauce
1 tablespoon of curry powder
1 box (500g) of instant couscous
4 boneless chicken thighs and 3 drumsticks
Salt to taste
4 cloves of garlic, minced
1/4 cup of olive oil
2 tablespoons of butter
1 cup of water
1 tablespoon of mustard
1 tablespoon of English-style sauce
1 tablespoon of curry powder
1 box (500g) of instant couscous
Season the chicken with salt and garlic
In a pan with olive oil and butter, fry the chicken until it's golden brown
Add some water to the pan, scraping up any browned bits with a spoon
Continue adding water as the chicken cooks
Add the mustard, English-style sauce, and curry powder
Simmer with a lid on until the chicken is tender
Remove the chicken from the pan and reserve the cooking liquid
You should end up with about two cups of liquid
If needed, add some more water
Return the pan to the heat with the liquid and let it simmer
Add the couscous and stir until the liquid is absorbed
Turn off the heat, mix well, and let it sit for seven minutes covered by a lid
Serve with the chicken.
