Exotic Spinach Couscous & Chicken with Tropical Fruit

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“I came up with this recipe off the top of my head one night when I didn't know what else to cook. It's a pan Indian-Morrocan-Carribean-Florida thingy. Don't you just love fusion food? Fancy word for open the cupboard and cook with what falls out!”

Ingredients Nutrition


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

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