Chili Chicken Couscous Recipes

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
• Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
• Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
• Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

COUSCOUS WITH CHICKEN

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.

GARLIC CHICKEN WITH ISRAELI COUSCOUS

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.

GARLIC CHICKEN WITH ISRAELI COUSCOUS

Steps:

• For the chicken: Preheat the oven to 375 degrees F.
• Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
• Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
• Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
• For the couscous:
• Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
• Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
• Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
• Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
• To assemble:
• Preheat the oven to 375 degrees F.
• Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
• Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
• When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.

JAMAICAN CHICKEN WITH COUSCOUS

Steps:

• In a large saucepan, combine pineapple and 1/2 teaspoon salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed. Fluff with a fork., Meanwhile, in a shallow bowl, mix flour and 2 tablespoons cilantro. Toss chicken with jerk seasoning and remaining salt. Add to flour mixture, a few pieces at a time, and toss to coat lightly; shake off any excess. , In a large skillet, heat 1 tablespoon oil. Add a third of the chicken; cook 1-2 minutes on each side or until no longer pink. Repeat twice with remaining oil and chicken. Serve with couscous. If desired, sprinkle with cilantro.

CHILI-FLAVORED COUSCOUS

Steps:

• In a heavy saucepan cook the onion in the oil over moderate heat, stirring occasionally, until it is golden, add the chili powder, and cook the mixture, stirring, for 1 minute. Add the broth, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and stir in the scallion greens.

CHICKEN WITH SALSA AND COUSCOUS

Steps:

• While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
• Add in almonds; cook 1-2 minutes or until golden brown.
• Remove almonds from skillet with slotted spoon; set aside.
• Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
• In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
• Add to chicken; mix well.
• Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
• Stir in almonds.
• Serve chicken with cooked coucous or rice.

MOROCCAN CHICKEN COUSCOUS

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.