ROAST CHICKEN WITH COUSCOUS
I love this simple Moroccan-style couscous dish - the sweet roast vegetables really make it sing
Provided by Jamie Oliver
Categories Healthy meals Chicken Mother's day Sunday lunch Couscous Mains
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- It's best to use a nice free-range or organic chicken for this dish, or the best-quality bird you can afford; and I love the idea of the tasty vegetables in this recipe getting a whole lot of love. If you like, a mint sauce would make a great accompaniment. Pretty delish!
- Preheat the oven to 200°C. Place the chicken on a board and make some deep crisscross slashes into the legs - this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.
- Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180°C and add the onions and carrots to the tray. Roast for a further hour, or until golden and cooked through - the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.
- Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm. Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.
- Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil, then turn the heat off and leave to rest for 5 minutes, or until the couscous has absorbed all of the water. Meanwhile, pick and finely chop the mint leaves. When the time's up, fluff up the couscous using a fork and stir through the chopped mint. Drizzle with a good lug of extra virgin olive oil and everything together.
- Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!
- Jamie's Tip: Basting a chicken as it cooks helps to stop it drying out, giving you lovely, juicy meat. Check on the chicken every 20 to 30 minutes, and spoon any juices from the bottom of the tray back over the bird.
Nutrition Facts : Calories 670 calories, Fat 24 g fat, SaturatedFat 5.2 g saturated fat, Protein 52.9 g protein, Carbohydrate 56.3 g carbohydrate, Sugar 10.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN WITH COUSCOUS
My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
Steps:
- Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
- Season chicken on both sides with salt.
- Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
- Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
- Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
- When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
- Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Provided by Anne Burrell
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the garlic chicken: Preheat the oven to 350 degrees F. Put the garlic bulbs straight on the oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool. Turn the oven up to 375 degrees F.
- While garlic is roasting, prep the chicken. Into a food processor or a bowl, add the lemon zest and juice and set aside. When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic into the bowl or food processor along with the thyme, cumin, crushed red pepper and salt to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
- For the couscous: Bring a pot of well salted water to a boil over medium heat. Add the couscous and cook it until it's about two-thirds of the way cooked, 5 to 6 minutes. Drain and reserve.
- Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides.
- Remove it to a plate, drain the fat and add the celery and onions. Season with salt and crushed red pepper. Deglaze with the white wine, scraping up all the crud on the bottom of the pan, and cook for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous and chicken stock. Stir to combine, and then taste and adjust seasoning if needed.
- Transfer the mix to an ovenproof dish. Nestle the chicken, skin-side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
- Roast the chicken for 20 minutes, and then remove the foil and roast for another 10 to 15 minutes. Remove the chicken from the oven and top with scallions before serving.
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
PARMESAN CHICKEN COUSCOUS
Simple ingredients make clever use of leftover chicken in an innovative dish any home cook would be proud to plate. I like to serve it with a side of fresh fruit. -Lisa Abbott, New Berlin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook walnuts over medium heat in 1 teaspoon oil for 2-3 minutes or until toasted. Remove and set aside., In the same pan, saute garlic in remaining oil for 1 minute. Add the spinach, chicken, water, basil and pepper. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Stir in walnuts and sprinkle with cheese.
Nutrition Facts : Calories 391 calories, Fat 18g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN & COUSCOUS ONE-POT
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
MOROCCAN CHICKEN COUSCOUS
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
- Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more.
- Serve couscous in bowls. Spoon chicken, vegetables, and broth on top.
ONE-PAN CHICKEN COUSCOUS
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
CREAMY MUSTARD CHICKEN WITH COUSCOUS
Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and quick-cooking couscous that get a boost from a French-inspired pan sauce that includes buttery leeks, sharp mustard, and a touch of cream.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
- Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
- Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.
COUSCOUS WITH CHICKEN AND CHICKPEAS
From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."
Provided by Stephanie Z.
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
- Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
- Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
- Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
- Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
- Stir in 4 cups of the water and the carrots.
- Add in the chicken and bring to a simmer.
- Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
- Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
- Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Serve the stew with its broth over the couscous.
Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6
COUSCOUS WITH CHICKEN
Couscous is small grains made of semolina, wheat flour, salt and water. Its origin is Northern African. Couscous grains are delicate requires only lightly steaming. I was introduced to couscous when I was in West Africa. Since then, I enjoy cooking and eating it.
Provided by yewoinfamilycooking
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Clean the chicken breasts with cold water, lemon/lime and a pinch of salt.
- Rinse the chicken breasts and pat dry; cut as desired.
- Sauté the onion with oil until tender.
- Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown.
- Combine the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes.
- Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes.
- Meanwhile, prepare the couscous following direction from the package.
- In a serving dish, place the chicken and sauce in the middle and the couscous around it.
- Serve it warm.
Nutrition Facts : Calories 469.4, Fat 7.3, SaturatedFat 1.3, Cholesterol 91.2, Sodium 257.4, Carbohydrate 52.3, Fiber 4.9, Sugar 4, Protein 45.8
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