VICKI'S FAVORITE CHICKEN WITH GRAPES, COUSCOUS AND ROASTED ASPARAGUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F.
- Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.
- Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
- Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.
- Serve tenders and grapes on couscous alongside asparagus.
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
Categories Couscous
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
JERK CHICKEN WITH TROPICAL COUSCOUS
Caribbean cuisine brightens up our weeknights thanks to its bold colors and flavors. Done in less than 30 minutes, this chicken is one of my go-to easy meals. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit., Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings., In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.
Nutrition Facts : Calories 411 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 57g carbohydrate (19g sugars, Fiber 7g fiber), Protein 31g protein.
JAMAICAN CHICKEN WITH COUSCOUS
"Fantabulous" is a word I reserve for fantastic dishes like this jerk-seasoned chicken. It's a mouth full of yum. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 374 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 542mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN AND SAUSAGE COUSCOUS
Categories Chicken Kid-Friendly Quick & Easy High Fiber Sausage Chickpea Couscous Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 15
Steps:
- In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 1 minute. Stir in the tomato paste, the broth, the water, the chicken, the kielbasa, the carrot, the turnip, the cinnamon stick, and the bay leaf and simmer the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick-peas and simmer the mixture for 5 minutes.
- Strain 1 cup of the cooking liquid into a small saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Fluff the couscous with a fork, divide it between 2 plates, and make a well in the center of each serving. Transfer the meat and vegetables with a slotted spoon to the wells and serve the remaining cooking broth separately to moisten the dish as desired.
ITALIAN CHICKEN AND COUSCOUS
Number Of Ingredients 0
Steps:
- 1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.3. Stir in broth heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 330 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 70mg Sodium 520mg Carbohydrate 37g (Dietary Fiber 4g) Protein 33g % DAILY VALUE: Vitamin A 8% Vitamin C 16% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch 3 1/2 Very Lean Meat 1 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
JACKIE'S CHICKEN CUTLETS WITH STUFFING BAKE
There are many similar on Zaar but this one is a little different. This was given to Jackie by her sister Lauren.
Provided by Oolala
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray pyrex baking dish with cooking oil and place chicken in the dish.
- Sprinkle shredded cheese on top of the chicken.
- Mix the soup with the wine and pour over that over the cheese and then top with the stuffing mix.
- Pour the melted butter over the crumbs and bake for 40 minutes (if thin chicken or longer if chicken is thicker) at 350 degrees F.
Nutrition Facts : Calories 352.5, Fat 29.9, SaturatedFat 17.4, Cholesterol 81.1, Sodium 844.7, Carbohydrate 6.4, Sugar 0.8, Protein 12.5
JACKIE'S ITALIAN CHICKEN AND COUSCOUS
Healthy, light and refreshing summer meal. Can substitute 1/2 teaspoon of dried oregano leaves for the 1-1/2 teaspoons of fresh oregano.
Provided by momofMandM
Categories One Dish Meal
Time 35m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.
- Stir in reserved tomato liquid, chicken, onion, oregano, and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken in no longer pink in center.
- Stir in broth; heat to boiling. Stir in zucchini, couscous and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.
Nutrition Facts : Calories 425.2, Fat 15, SaturatedFat 3.7, Cholesterol 72.6, Sodium 612.5, Carbohydrate 40, Fiber 4.1, Sugar 7.2, Protein 32
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