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1
In a sauce pot over medium-low heat, combine 2 cups of the chicken stock with the mango chutney and a little salt and pepper, bring it up to a bubble, and then turn down the heat to low to just keep warm.
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2
Heat a large skillet with high sides or a soup pot over medium-high heat with the EVOO.
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3
Once the oil is hot, add the coriander, cumin, and red pepper flakes to the oil and toast the spices, stirring constantly for about 15 seconds.
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4
Add the chicken and toss it in the spices until well coated.
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5
Spread the chicken out in an even layer and season it with salt and pepper.
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6
Cook the chicken pieces for 2 minutes on each side to brown, then add the onions, red bell pepper, garlic, and three fourths of the grated ginger.
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7
Cook for about 3 minutes, stirring frequently.
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8
Add the remaining 1/2 cup of chicken stock and continue to cook until almost all of the liquids have evaporated, about 2 to 3 minutes.
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9
Scoot the chicken and veggies to the sides of the skillet, creating a crater in the center of the pan.
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10
Add the chicken stockchutney mixture and the lemon zest and juice, bring up to a bubble, and then add the couscous to the crater.
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11
Give the skillet a shake to get the couscous to settle into the liquids but still try to keep it in the crater.
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12
Use the back of a spoon to spread it out into the liquids if the shaking doesnt do the trick.
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13
Cover it with a tight-fitting lid or with a piece of aluminum foil (if you are using foil, really wrap the top of the pan; you need to hold in the steam) and then turn off the heat and let it sit for about 5 minutes to cook the couscous.
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14
While the couscous is cooking with the chicken and the veggies, make the minty cilantro sauce.
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15
In a blender combine the yogurt, mint, cilantro, scallions, lime juice, the remaining grated ginger, and a small splash of water.
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16
Turn the blender on and puree until the mixture is smooth.
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17
If it doesnt get going right away, add another splash of water to get it moving.
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18
Season the sauce with a little salt and pepper.
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19
To serve, with a fork mix the couscous with the chicken and veggies, serve up a couple of heaping spoonfuls in shallow bowls, and give each serving a generous drizzle of the minty cilantro sauce.
