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Chicken Pumpkin Curry with Couscous

Serves 4-6


  • 8 large skinless, boneless chicken thighs (or 6 breasts)
  • 3 tablespoons vegetable oil
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves
  • 2 large yellow onions, chopped
  • 1 tablespoon ground mustard
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons curry powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon hot pepper flakes
  • salt
  • 2 cups chicken stock
  • 1/2 cup salted peanuts, chopped, divided
  • 1 can pumpkin
  • 1 lime, juiced
  • 2 cups cooked couscous, for serving
  • a couple of sprigs of cilantro, for garnish


1.)  In a large saute pan over medium heat, heat vegetable oil.  When oil is hot, add cinnamon and cloves and toast for about a minute or two until fragrant.  Add onions and cook 6 minutes more, stirring occasionally, until translucent.  Add mustard, ginger, curry, thyme, hot pepper flakes, and salt.  Cook for one more minute.

2.)  Add chicken to pan and coat with spices.  Pour in chicken stock, half of the peanuts and pumpkin.  Stir all ingredients well to incorporate.  Bring to a boil, cover pan and reduce heat to low.  Cook for 30 minutes until chicken is cooked through.

3.)  Remove chicken from pan to a plate and keep warm.  Turn pan on high heat and let sauce reduce by half for about 10-12 minutes.  Sprinkle lime juice onto sauce and stir.  To serve, place couscous on a large platter, top with chicken, spoon sauce over and garnish with remaining peanuts and a sprig of fresh cilantro.