Curried Chicken, Couscous & Carrots

• 6 ounces roasted garlic and olive oil couscous (5.8 oz box)
• 1 lb chicken thigh, skinless and boneless
• 1 14 cups boiling water
• 1 tablespoon olive oil, divided
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon flour
• 1 tablespoon ginger, chopped and bottled (see Tip, below)
• 2 teaspoons curry powder
• 1 (14 ounce) can light coconut milk
• 10 ounces carrots, shredded
• 1 cup dried fruit (from a 7-oz bag)

1. Put couscous, spices from packet and 2 tsp oil in a medium bowl.
2. Add 1 and 1/4 cups boiling water, stir to mix, cover and let stand.
3. Heat rest of oil in a large nonstick skillet over medium-high heat.
4. Season chicken with 4 tsp each salt and pepper.
5. Cook 3 minutes per side or until golden.
6. Meanwhile stir flour, ginger, curry powder and 4 tsp salt into can of coconut milk.
7. Add to skillet; top chicken with carrots and fruit.
8. Bring to a simmer, cover and cook 4 minutes or until chicken is done, sauce thickens slightly and carrots are crisp-tender.
9. Serve with couscous.
10. Tip: Look for jars of chopped ginger in the produce section of your market.

garlic, chicken thigh, boiling water, olive oil, salt, pepper, flour, ginger, curry powder, light coconut milk, carrots

Taken from www.food.com/recipe/curried-chicken-couscous-carrots-384650 (may not work)