Ingredients
1 whole skinless, boneless chicken breast (about 8 ounces)
4 pearl onions, peeled and quartered
1 celery stalk, washed, strings removed, and cut into 1-inch pieces
2 small plum tomatoes (about 4 ounces), roughly chopped
1 small zucchini (about 4 ounces), cut into 1-inch dice
2 tablespoons raisins
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
1/3 cup homemade or low-sodium canned chicken or vegetable stock, skimmed of fat
1 teaspoon minced fresh ginger
1 medium clove garlic, minced
1 teaspoon mild curry powder
2 tablespoons mango chutney
1 teaspoon salt
1/8 teaspoon red pepper flakes
1 teaspoon cornstarch
1/2 cup dry couscous
2 24-inch lengths aluminum foil
Preparation
Heat oven to 450 degrees. Cut chicken breast in half, removing and discarding cartilage in center. Cut chicken into 1-inch cubes and place in a medium bowl. Add onions, celery, tomatoes, zucchini, raisins, parsley, and mint and set aside.
In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture and toss to combine.
Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.
Fold the pieces of aluminum foil in half crosswise and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet and bake for 18 minutes. Divide couscous between 2 bowls. Open packets, arrange contents over couscous, and serve immediately.
