Couscous With Pine Nuts Recipes Recipes Recipe For Chicken

MOROCCAN SEASONED CHICKEN WITH PINE NUT COUSCOUS

Steps:

• In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss.
• In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes.
• Add onion, garlic and lemon slices; season with salt and pepper.
• Cook, stirring frequently, until the onion is softened, about 6 minutes.
• Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper.
• Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes.
• Fluff couscous with a fork and stir in pine nuts.
• Serve the chicken and sauce over the couscous and sprinkle with parsley.

COUSCOUS WITH PINE NUTS

Steps:

• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

COUSCOUS WITH PINE NUTS AND MINT

Steps:

• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS

Steps:

• Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
• Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

CHICKEN TAGINE WITH PINE-NUT COUSCOUS

Steps:

• Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat.
• Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more.
• Transfer to a plate; repeat with remaining chicken and set aside.
• Drain all but 2 T. oil from pot and reduce heat to medium.
• Add onion and sauté until golden, 5 to 7 minutes.
• Add garlic and ginger and cook stirring constantly, for 3 minutes.
• Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine.
• Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes.
• Take pot off heat and remove parsley sprigs and chilies.
• Remove skin from chicken.
• In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes.
• Uncover pan and fluff couscous with a fork.
• Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.

ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING

Steps:

• Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
• Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
• Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
• Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

GRILLED MOROCCAN SPICED CHICKEN BREASTS STUFFED WITH COUSCOUS AND PINE NUTS

Steps:

• In small bowl, place couscous; set aside.
• In 1-quart saucepan, heat broth, butter, coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt and the turmeric to boiling.
• Pour hot broth over couscous, stir well and cover with foil. Let stand 5 minutes to allow liquid to be absorbed. Uncover and fluff couscous with fork. Stir in lemon peel, lemon juice, cranberries, pine nuts and pepper sauce; set aside.
• Meanwhile, place 1 chicken breast on work surface. Notice it has a thick end and a thin end. To create a pocket for the stuffing, insert long, thin knife (a boning knife is ideal) into middle of thick end, parallel to work surface. Slide knife in until it reaches middle of chicken. Move knife up and down within the chicken to form a pocket. You want to have a smaller opening where knife entered the chicken and a larger pocket within the chicken to stuff with couscous mixture. Repeat with remaining chicken breasts.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
• Use one hand to hold chicken with thick end up. With other hand, stuff 1/4 cup of the couscous into pocket. Repeat with remaining chicken. Brush chicken with oil.
• In small bowl, mix 1/2 teaspoon salt, 1/2 teaspoon cumin and the pepper. Sprinkle mixture evenly over chicken breasts.
• Grill chicken covered 15 to 20 minutes, turning occasionally, until juice of chicken is no longer pink when center of thickest part is cut (170°F) and stuffing is hot. To serve, slice each breast and layer on plate so stuffing is visible.