Fayel Cream Chicken

[cypher]

...I feel like I should post cupcakes first, but. well. ^^;

Sigmund and Capell might look alike, but their behavior gives them away -- not only the big things, but the little ones, too. Capell, for example, has no problem cleaning his plate when Rucha makes this one. Sigmund...piles the tomatoes into a neat little stack at the edge of his plate.

Even heroes have weaknesses.


2 large boneless/skinless chicken breasts
1/2 cup sour cream
1/2 cup half-and-half
3 teaspoons ground cumin
1 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 14.5-oz. can stewed tomatoes

1 cup instant couscous (or one small box), to serve the chicken over

Dice the chicken up in small pieces, heat oil in a large skillet on medium and cook for 5-10 minutes, long enough to turn the pieces white on all sides.

Start the couscous according to the package directions (they seem to vary in the water/couscous ratio they want you to use).

Turn the heat down to low. Add the half-and-half, sour cream, and the spices. stir together to mix evenly and simmer for about 5 minutes -- don't let it boil.

Stir in the stewed tomatoes, along with their liquid -- if you like, you can chop them roughly first, so the pieces will be more evenly distributed. Simmer on low heat for another ten minutes to blend all the flavors.

Fluff the couscous, and mound onto plates or shallow bowls. Serve the chicken and a generous helping of sauce over it.

Serves about 3 people, unless they've been adventuring all day, in which case you might want to make extra.

Comments

[ilyat]

Mmmm. That sounds so tasty. I'll need to try it out soon.

[cypher]

I keep waiting for my housemates to get tired of me making it. ^^

[tyger]

:D Sounds nice! I'd probably do it with rice, not couscous, but this is because I hate couscous omg, so. XD;;;
But, if I may ask - what's half-and-half? (Halves of what, anyway...)

[cypher]

Ah! possibly it's a US-specific product? Or else goes by a different name in other parts of the world. It's half milk and half cream. ^_^

[tyger]

Huh. Yeah, probably is. I'm guessing full cream milk/normal cream? (As opposed to double-cream, you know.)

[cypher]

Yeah -- I think you could probably do it with just cream and still have it come out well, too, if it's the kind of cream you'd use for tea as opposed to the kind you'd use for whipped cream (which I think is what you mean by double cream? It's "heavy cream" here). ...Who knew translating would be so tricky!

[tyger]

*nodnod* Makes sense! Curry-style things often just use cream, so!
No, heavy cream and double cream are different - heavy cream is thick, but it pours easily - the sort of thing you'd use to put on puddings, and such. Whereas double is... well, once you stir it up you can usually pour it, more or less, but it's much thicker, and doesn't pour out when you just open the packet. Very good for cakes!
...obviously this is much more complicated than you'd think. *facepalm*

Anyway, THANK YOU! :D