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1
In a large skillet, carmelize onions in oil.
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2
When they are about half way to carmelized, add the green peppers.
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3
As the onions and peppers cook, season the chicken with the salt, garlic powder, onion powder and 1/2 teaspoon of garam masala.
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4
You may need to add more or less of these spices depending on the size of your chicken breast.
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5
The idea is to cover the breast with a thin dusting of spices on both sides.
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6
Don't overdo the garam masala-it's a strong spice!
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7
When the onions and peppers are carmelized, add the garlic and saute until the garlic is soft and you can smell it in your whole kitchen.
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8
Add the chicken breasts to the pan, meat side down and brown.
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9
Turn and brown the bone side.
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10
Remove from pan and set aside.
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11
They will not be cooked through yet.
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12
To the pan, add the canned Ro-tel tomatoes (DO NOT DRAIN), lime juice and the diced fruit.
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13
Scrape the bottom of the pan so that the brown bits get into the juices now in the pan.
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14
(Deglaze it.)
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15
Add the drained spinach to the pan.
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16
Add the additional teaspoon of garam masala.
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17
Return the chicken breasts to the pan and nestle them into the spinach/tomato/fruit sauce.
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18
Cook, covered, 20 minutes.
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19
Remove cover.
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20
Add couscous and the reserved fruit juice.
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21
Simmer additional 10 minutes, or until chicken is no longer pink and the sauce in the desired thickness.
