Mediterranean Chicken And Couscous Recipes

MOROCCAN CHICKEN AND COUSCOUS

Moroccan Chicken and Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 carrots, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
1 large onion, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup couscous
1 15-ounce can no-salt-added chickpeas, drained and rinsed
1/4 cup chopped dried apricots or prunes
Grated zest of 1/2 lemon, plus juice of 1 lemon
1/2 cup chopped fresh cilantro

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

MEDITERRANEAN CHICKEN

Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories World Cuisine Recipes European Italian

Yield 6

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MEDITERRANEAN CHICKEN AND COUSCOUS

Mediterranean Chicken and Couscous image

From a Near East booklet. A fairly easy gourmet tasting dish. We thought the pine nuts were bitter, which was disappointing since they are so expensive. I'll leave them out next time I make the dish.

Provided by Marg CaymanDesigns

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 5/8 ounce) package near east roasted garlic & olive oil couscous
2 tablespoons olive oil (I used the oil from the sun-dried tomatoes)
1/2-1 lb raw boneless skinless chicken breast (about 2)
1 garlic clove, minced
2 cups Baby Spinach
1 1/3 cups water
1/3 cup chopped sun-dried tomato packed in oil, drained
1/2 teaspoon red pepper flakes (I only use 1/4 tsp.)
1/4 cup feta cheese, crumbled
2 tablespoons toasted pine nuts (optional)

Steps:

In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.
Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil.
Stir in couscous. Cover and remove from heat. Let stand 5 minutes.
Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Middle Eastern Chicken Pot and Butter-Nut Couscous image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Steps:

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
Serve chicken over couscous, or vice versa, and garnish with parsley.

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