Chicken With Tomato Orange And Rosemary Couscous Recipes

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CHICKEN THIGHS WITH COUSCOUS & KALE



Chicken Thighs with Couscous & Kale image

One-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when you want to keep cleanup to a minimum. Look for Israeli couscous--small pearl-shaped pasta made from semolina flour--near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Chicken Pasta Recipes

Time 30m

Number Of Ingredients 11

1 ½ teaspoons dried thyme
1 ½ teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon pepper
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
2 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
1 cup Israeli couscous
2 cloves garlic, minced
4 cups very thinly sliced kale
2 cups reduced-sodium chicken broth

Steps:

  • Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture.
  • Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
  • Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes. Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.
  • Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 32.8 g, Cholesterol 75.5 mg, Fat 15.6 g, Fiber 3 g, Protein 27.6 g, SaturatedFat 3.3 g, Sodium 494.3 mg, Sugar 2.6 g

ROSEMARY CHICKEN WITH TOMATO SAUCE



Rosemary chicken with tomato sauce image

This Italian-style casserole will warm you up, and it's great value too

Provided by Good Food team

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine (optional)

Steps:

  • Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
  • In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.09 milligram of sodium

CHICKEN BREASTS WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS



Chicken Breasts with Tomato, Orange and Rosemary Couscous image

Chicken breasts served over a tasty bed of couscous. An easy, quick and fulfulling dish. 26

Categories     Chicken     Tomatoes     Chicken breast

Time 30m

Yield 4

Number Of Ingredients 18

olive oil
chicken breasts
white wine
zucchini
tomatoes
rosemary leaves
Roasted Garlic and Olive Oil Couscous mix
oranges
water
olive oil
chicken breasts
white wine
zucchini
tomatoes
rosemary leaves
Roasted Garlic and Olive Oil Couscous mix
oranges
water

Steps:

  • Season chicken with salt and pepper to taste. In a large skillet, heat olive oil over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until no longer pink inside. In a large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat. Add the couscous and contents of the enclosed spices and stir. Remove from heat. Cover. Let stand 5 minutes. Fluff lightly with a fork. Stir in chopped orange and serve the chicken over a bed of the couscous.

Nutrition Facts :

CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS



Chicken with Tomato, Orange and Rosemary Couscous image

Chicken is served over a tasty couscous with zucchini and tomato for a quick and satisfying supper.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
¼ cup dry white wine, such as Sauvignon Blanc or water
1 cup zucchini, cut into 1/2 inch slices
1 (14.5 ounce) can chopped tomatoes, drained
1 teaspoon fresh or dried rosemary
1 (5.8 ounce) package NEAR EAST® Roasted Garlic and Olive Oil Couscous mix
¾ cup peeled, seeded and chopped orange

Steps:

  • Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
  • Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
  • Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
  • Fluff lightly with a fork. Stir in chopped orange and serve with chicken.

Nutrition Facts : Calories 306 calories, Carbohydrate 19.7 g, Cholesterol 67.2 mg, Fat 10.1 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 1.8 g, Sodium 371.5 mg, Sugar 6.6 g

ROSEMARY CHICKEN WITH TOMATOES AND OLIVES



Rosemary Chicken with Tomatoes and Olives image

A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold flavors of canned tomatoes and briny olives and capers. The alchemy of acid, salt, and slow heat brings the poultry to fall-off-the-bone perfection, and the gravy is heaven on mashed potatoes or polenta.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 12

6 whole chicken legs (3 to 3 1/2 pounds total), patted dry
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1 tablespoon capers, drained, or rinsed if salt-packed
1 teaspoon minced anchovies (from 2 to 3 fillets)
3 rosemary sprigs (each 4 inches)
1/4 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes in juice, crushed by hand or pulsed a few times in a blender until chunky
1 cup low-sodium chicken broth or water
3/4 cup pitted mixed olives
Mashed potatoes or creamy cooked polenta, for serving (optional)

Steps:

  • Preheat oven to 375°F. Season chicken with salt and pepper. Heat a large ovenproof straight-sided skillet or braiser over medium-high. Swirl in oil. Working in two batches if necessary, add chicken, skin-sides down, and cook, undisturbed, until golden brown and crisp, 6 to 8 minutes. Flip and brown other sides, 4 to 5 minutes more. Transfer to a plate; drain all but 2 tablespoons fat from skillet.
  • Reduce heat to medium. Add garlic, capers, anchovies, rosemary, and red-pepper flakes to skillet. Cook, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and broth; bring to a simmer, scraping any browned bits from bottom of skillet. Continue to simmer until thickened slightly, about 10 minutes. Season to taste. Return chicken to skillet, skin-sides up, along with any accumulated juices and olives.
  • Transfer skillet to oven and braise, uncovered, until chicken is cooked through and liquid is reduced to a thick gravy, 40 to 45 minutes. Remove and discard rosemary. Serve over mashed potatoes or polenta.

ORANGE-ROSEMARY CHICKEN



Orange-Rosemary Chicken image

This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 14

1 three- to four-pound chicken, cut into 10 pieces, rinsed, and patted dry
Coarse salt and freshly ground white pepper
1 1/2 tablespoons olive oil
16 small cipollini onions, peeled, or white parts of scallions
1/2 teaspoon sugar
1/2 small onion, cut into 1/4-inch dice
1/4 cup freshly squeezed orange juice (about 2 oranges)
Zest of 1/2 orange, finely grated
Juice of 1/2 lemon (about 2 tablespoons)
2 medium garlic cloves, very finely chopped
1/4 teaspoon ground cumin
1/3 cup small pitted green olives (preferably Picholine or nicoise), coarsely chopped
1 tablespoon unsalted butter
Spice-Infused Basmati Rice

Steps:

  • Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
  • Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

ORANGE-TOMATO COUSCOUS WITH CHICKEN



Orange-Tomato Couscous With Chicken image

Who'd have figured that oranges and tomatoes would work together, much less that one can eat a cooked orange -- skin, pith and all?! Delicious, low-prep, one-pot North African-style recipe from kitchendaily.

Provided by lecole54

Categories     African

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 chicken thighs, boneless and skinless, trimmed (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/4 teaspoons ground cinnamon, divided
1 1/4 teaspoons ground cumin, divided
2 tablespoons olive oil, extra-virgin, divided
1 medium onion, thinly sliced
1 (14 ounce) can diced tomatoes, with juice
1 (15 ounce) can chickpeas, rinsed
1 cup reduced-sodium chicken broth
4 tablespoons cilantro, fresh, chopped and divided
1 orange, scrubbed, halved and cut into 1/4-inch slices
1 cup whole wheat couscous

Steps:

  • Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
  • Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Nutrition Facts : Calories 542.6, Fat 30.3, SaturatedFat 7.2, Cholesterol 118.4, Sodium 596.3, Carbohydrate 36.1, Fiber 7.7, Sugar 7, Protein 32.5

CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS



Chicken with Tomato, Orange and Rosemary Couscous image

Chicken is served over a tasty couscous with zucchini and tomato for a quick and satisfying supper.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
¼ cup dry white wine, such as Sauvignon Blanc or water
1 cup zucchini, cut into 1/2 inch slices
1 (14.5 ounce) can chopped tomatoes, drained
1 teaspoon fresh or dried rosemary
1 (5.8 ounce) package NEAR EAST® Roasted Garlic and Olive Oil Couscous mix
¾ cup peeled, seeded and chopped orange

Steps:

  • Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
  • Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
  • Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
  • Fluff lightly with a fork. Stir in chopped orange and serve with chicken.

Nutrition Facts : Calories 306 calories, Carbohydrate 19.7 g, Cholesterol 67.2 mg, Fat 10.1 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 1.8 g, Sodium 371.5 mg, Sugar 6.6 g

CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS



Chicken with Tomato, Orange and Rosemary Couscous image

Chicken is served over a tasty couscous with zucchini and tomato for a quick and satisfying supper.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
¼ cup dry white wine, such as Sauvignon Blanc or water
1 cup zucchini, cut into 1/2 inch slices
1 (14.5 ounce) can chopped tomatoes, drained
1 teaspoon fresh or dried rosemary
1 (5.8 ounce) package NEAR EAST® Roasted Garlic and Olive Oil Couscous mix
¾ cup peeled, seeded and chopped orange

Steps:

  • Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
  • Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
  • Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
  • Fluff lightly with a fork. Stir in chopped orange and serve with chicken.

Nutrition Facts : Calories 306 calories, Carbohydrate 19.7 g, Cholesterol 67.2 mg, Fat 10.1 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 1.8 g, Sodium 371.5 mg, Sugar 6.6 g

TUNISIAN ORANGE CHICKEN WITH COUSCOUS



Tunisian Orange Chicken With Couscous image

Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil

Provided by JackieOhNo

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

1 (3 lb) whole chickens, cut in 8 pieces
1 large onion, cut crosswise in 1/4-inch-thick slices and separated into rings
1 cup celery, sliced
1 small garlic clove, crushed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon sugar
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large tomatoes, cored and chopped
1 cup orange juice
2 large navel oranges, peeled and cut crosswise into 1/2-inch-thick slices
1/2 cup small pitted ripe black olives
1 1/2 cups water
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 cup couscous
watercress leaf, for garnish (optional)
1 navel orange, sliced, for garnish (optional)

Steps:

  • In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
  • Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
  • Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
  • Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
  • Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
  • With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
  • Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.

Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1

CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS



Chicken with Tomato, Orange and Rosemary Couscous image

Chicken is served over a tasty couscous with zucchini and tomato for a quick and satisfying supper.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4 breast half, bone and skin removed (blank)s boneless, skinless chicken breast halves
¼ cup dry white wine, such as Sauvignon Blanc or water
1 cup zucchini, cut into 1/2 inch slices
1 (14.5 ounce) can chopped tomatoes, drained
1 teaspoon fresh or dried rosemary
1 (5.8 ounce) package NEAR EAST® Roasted Garlic and Olive Oil Couscous mix
¾ cup peeled, seeded and chopped orange

Steps:

  • Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
  • Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
  • Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
  • Fluff lightly with a fork. Stir in chopped orange and serve with chicken.

Nutrition Facts : Calories 306 calories, Carbohydrate 19.7 g, Cholesterol 67.2 mg, Fat 10.1 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 1.8 g, Sodium 371.5 mg, Sugar 6.6 g

COUSCOUS WITH CHICKEN AND TOMATOES



Couscous with Chicken and Tomatoes image

Make and share this Couscous with Chicken and Tomatoes recipe from Food.com.

Provided by Sackville

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken, cut into portions
4 ounces cooked chickpeas (tinned are easiest)
2 cloves garlic
1 medium onion
2 carrots
4 large ripe tomatoes
1 tablespoon tomato puree
1 ounce chopped parsley
12 ounces couscous
4 tablespoons olive oil
salt and pepper

Steps:

  • Peel and trim the vegetables.
  • Fry the chicken pieces in half the olive oil until lightly browned.
  • Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.
  • Season generously and simmer for 10 minutes.
  • Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.
  • Mix the couscous with its own volume of water and the remaining olive oil.
  • Stir it and leave it to swell up for about 15 minutes.
  • To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
  • To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
  • Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.
  • It can have a little chili added to give it extra pungency.

TOMATO BALSAMIC CHICKEN WITH SPINACH AND COUSCOUS



Tomato Balsamic Chicken With Spinach and Couscous image

This recipe is relatively easy and quick, and makes for easy clean-up--only uses 1 pan! It's pretty much a meal in itself, although it's good with a side of asparagus if you're in a veggie-intense mood.

Provided by mfigler80

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 garlic cloves, chopped
1 lb boneless skinless chicken breast
8 ounces Baby Spinach
2 tablespoons balsamic vinegar
1/3 cup low sodium chicken broth
1 cup reduced-sodium diced tomatoes
2 cups whole wheat couscous, cooked

Steps:

  • Wash spinach leaves a few minutes ahead of time and allow to dry in a salad-spinner or colander.
  • Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
  • Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.
  • *A few pointers:.
  • I use either thin-sliced chicken or pound the chicken so it's about a 1/2 inch thick. It cooks much more evenly that way. This recipe is also tasty with a dash or two of dried basil and rosemary and a few turns of fresh ground black pepper added to the vinegar/tomato mixture. The prep time of this recipe includes washing the spinach, cooking the couscous and pounding the chicken.

Nutrition Facts : Calories 185.7, Fat 5.2, SaturatedFat 0.9, Cholesterol 65.8, Sodium 131.1, Carbohydrate 5.7, Fiber 1.9, Sugar 2, Protein 28.9

CHICKEN WITH COUSCOUS AND ORANGE



Chicken with Couscous and Orange image

Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 cup couscous
1 cup shredded rotisserie chicken
1/3 cup pistachios, toasted and coarsely chopped
1 navel orange, peeled and coarsely chopped
2 tablespoons chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons red-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g

TOMATO & ORANGE CHICKEN



Tomato & Orange Chicken image

This recipe seems strange, but it has a great flavor. It makes way too much sauce, so serve it with a side dish that will soak some of it up. I suggest rice, though stuffing or potato kugel work very well too.

Provided by SJG3483

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
2 tablespoons vegetable oil
1 medium green pepper, cut into 2 inch strips
1 medium onion, sliced
1 (10 3/4 ounce) can condensed tomato soup
4 tablespoons orange juice
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon garlic powder (or to taste)
4 cups cooked rice

Steps:

  • Cut chicken into thin strips (this may be easier if you partially cook the chicken, then cut it, and then finish cooking it) Using medium-high heat, heat 1 tbsp oil in skillet.
  • Remove from skillet and lower heat to medium.
  • Heat remaining oil and cook pepper and onion.
  • Add all other ingredients to the pot and heat, stirring occasionally.
  • Add the chicken back into the skillet so that it is hot.

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2022-01-11 Lemon Herb Chicken with Couscous and Cucumber Salad. View Recipe. Chicken breasts are marinated briefly in a lemon-herb dressing, then pan-fried until golden brown. …
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ROAST CITRUS ROSEMARY CHICKEN - THE MEDITERRANEAN DISH
2021-09-23 Cover and refrigerate if marinating for longer than 30 minutes) Roast in a high-heated oven .Transfer the chicken and the marinade to a braising pan or baking dish. Roast …
From themediterraneandish.com


CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS | RECIPE
Jan 26, 2017 - Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
From pinterest.com


HOW TO MAKE CHICKEN BREATS WITH TOMATO, ORANGE AND ROSEMARY …
Directions for the best healthy chicken recipe: 1. Sprinkle chicken breast halves with salt and pepper. 2. Heat a frying pan (or any other shallow pan with a lid) over medium-high heat until …
From mobirecipe.com


CHICKEN WITH ORANGE-TOMATO COUSCOUS RECIPE - NATURAL HEALTH MAG
Chicken with orange-tomato couscous & chickpeas. Get more chicken and couscous recipes online at Nourish magazine Australia.
From naturalhealthmag.com.au


ORANGE ROSEMARY CHICKEN RECIPE - PEG'S HOME COOKING
2019-05-07 Lower oven temperature to 375 F. and add chicken broth to the roasting pan drippings. Sprinkle browned chicken with salt, pepper, reserved orange zest, and the stripped …
From pegshomecooking.com


CHICKEN BREATS WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS
In a large skillet, heat olive oil over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until no longer pink inside. In a large saucepan, combine wine, 1 cup water, zucchini, …
From americanrecipes.eu


RECIPES | NEAREAST.COM
Use our Recipe Search to find a simply delicious dish. Search for a Recipe . ... Couscous Chicken Salad. Couscous - Garlic & Olive Oil. Turkey Sausage & Mushroom Quinoa. Quinoa …
From neareast.com


ORANGE-TOMATO COUSCOUS WITH CHICKEN | KEEPRECIPES: YOUR …
6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 1/4 teaspoons ground cinnamon, divided
From keeprecipes.com


TOMATO & ORANGE CHICKEN RECIPE - FOOD NEWS
Tomato-Orange Marmalade Chicken Recipe. Add, water, Liquid Chicken Stock and Sun-dried Tomatoes with the ¼ cup (60 ml) of vinaigrette. Bring to the boil. Cut the one orange into 8 …
From foodnewsnews.com


CHICKEN WITH TOMATO SAUCE AND ROSEMARY - FOOD FROM PORTUGAL
Directions. In a saucepan, add the olive oil, the peeled garlic, the chopped onion and sauté over low heat until the onion start to turn slightly golden, stirring occasionally. Add the peeled …
From foodfromportugal.com


ORANGE ROASTED CHICKEN | RICARDO
Ingredients Chicken. 1 lb (454 g) parsnips, peeled and cut in half lengthwise; 2 onions, sliced; 3 sprigs fresh sage; 2 oranges, unpeeled, each cut into 6 wedges
From ricardocuisine.com


CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS

From neareast.com


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