Ingredients
- 1/4 c. soy sauce
- 1/2 c. plus 2 T. water
- 3 T. fresh lime juice
- 2 t. dry sherry
- 2 garlic cloves, minced
- 1 tsp. Minced peeled fresh gingerroot
- 1/4 t. curry powder
- 1/4 t. dried oregano, crumbled
- 2 skinless, boneless whole chicken breasts (about 1 1/4 pounds), halved
- 1 small onion, sliced thin
Preparation
Step 1
In a ceramic or glass container, stir together soy sauce, 1/4 c. water, lime juice sherry, garlic, ginger, curry powder, thyme and oregano and add chicken. Marinate chicken, covered and chilled, turning occasionally at least 1 hour and up to 1 day.
Remove chicken from marinade and pat dry with paper towel. Reserve marinade. Coat a large nonstick skillet with cooking spray. Heat skillet over moderately high heat until hot but not smoking and cook chicken one minutes on each side or until browned. Transfer chicken to a plate. To skillet add 2 T water and cook, stirring with a wooden spoon and scraping up brown bits, 30 seconds. Add onion and cook over moderate heat, stirring occasionally, until softened. Add chicken, reserved marinade and remaining 1/4 c. water and simmer, covered, basting chicken frequently, 10 minutes, or until chicken is cooked through. Serve chicken over couscous if desired.