NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
NORTH AFRICAN CHICKEN AND COUSCOUS
Make and share this North African Chicken and Couscous recipe from Food.com.
Provided by wicked cook 46
Categories African
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins.
- Remove from heat.
- Cover; let stand 5 minutes. Fluff with a fork.
- Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
- Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well.
- Garnish with green onions, if desired.
Nutrition Facts : Calories 296.1, Fat 5.2, SaturatedFat 0.7, Sodium 205.9, Carbohydrate 56.8, Fiber 3.8, Sugar 18.1, Protein 7.3
NORTH AFRICAN COUSCOUS WITH TEMPEH
This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.
Provided by afreric
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 59m
Yield 4
Number Of Ingredients 17
Steps:
- Mix 1/3 cup water, soy sauce, honey, 1 1/2 teaspoons curry powder, garlic, lemon juice, and liquid smoke together in a bowl until marinade is smooth; add tempeh and turn to coat evenly. Marinate tempeh, turning frequently, for 20 minutes.
- Combine vegetable broth, 1 tablespoon olive oil, 2 1/2 tablespoons curry powder, and salt in a saucepan with a tight-fitting lid; bring to a boil. Add couscous, cover saucepan, and remove from heat. Let stand for 5 minutes. Fluff couscous with a fork.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat; add tempeh and marinade. Cook tempeh until browned on the bottom, about 5 minutes. Turn and brown the other side, about 5 minutes more. Remove tempeh from skillet.
- Pour remaining 1 tablespoon olive oil into the same skillet; cook and stir onion until fragrant and brown, about 4 minutes. Add chickpeas and water; cook and stir using a wooden spoon to break up brown bits of food on the skillet, 3 to 4 minutes. Reduce heat to low.
- Fold couscous into the onion mixture; add tempeh. Sprinkle mint over couscous; cook and stir until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 650.4 calories, Carbohydrate 90 g, Fat 22.3 g, Fiber 9.5 g, Protein 25.3 g, SaturatedFat 3.5 g, Sodium 2298.4 mg, Sugar 7.4 g
CASABLANCA CHICKEN COUSCOUS
To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes., Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.
Nutrition Facts : Calories 448 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 715mg sodium, Carbohydrate 63g carbohydrate (17g sugars, Fiber 4g fiber), Protein 25g protein.
NORTH AFRICAN CHICKEN AND COUSCOUS
This recipe was in a packet of recipes from my DD's culinary school - International Hot Foods. I have had to add approximate times to the process. I have not tried it.
Provided by AcadiaTwo
Categories Chicken Breast
Time 1h34m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently.
- Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn).
- Cut chicken pieces into bite sized pieces.
- Add stock, chickpeas, raisins, saffron, cinnamon, chicken and bring to a light boil, then cover, reduce to simmer and cook for 30 minutes stirring frequently.
- Meanwhile, pre-heat the oven at 350 degrees F. Line a jelly roll pan with baking parchment paper, toast the almonds with the clarified butter drizzled over them for about 10-15 minutes in a 350 degree F oven and set aside.
- Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes.
- Uncover and fluff with a fork.
- Serve with couscous on bottom, then chicken mixture and top with toasted almonds.
- Enjoy!
Nutrition Facts : Calories 1119.1, Fat 37.2, SaturatedFat 11.5, Cholesterol 119.4, Sodium 375.6, Carbohydrate 143.6, Fiber 12.3, Sugar 30.9, Protein 53.5
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