CHICKEN & COUSCOUS ONE-POT
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium
ONE-PAN CHICKEN COUSCOUS
This satisfying yet super-healthy recipe is all cooked in one pan for minimum washing up
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Nutrition Facts : Calories 281 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.48 milligram of sodium
ONE-POT GINGER CHICKEN, BOK CHOY AND COUSCOUS
From the February 2009 issue of "Every Day with Rachael Ray." (Note: This recipe calls for one 1 1/2 inch piece ginger, peeled and grated, but I could not get it to show the correct amount.)
Provided by Karabea
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil, and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
- Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
- Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed until the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
- When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
Nutrition Facts : Calories 567.2, Fat 10, SaturatedFat 1.9, Cholesterol 85.9, Sodium 2214.6, Carbohydrate 83.4, Fiber 6.4, Sugar 23.2, Protein 36.1
ONE-POT GINGER CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, yellow onion, ginger, garlic, jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, kosher salt, scallions, Nakano Natural Rice Vinegar, sugar, chili flakes
Provided by Nakano
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Chicken and rice: Season chicken thighs on both sides with kosher salt. Place chicken, skin side down, in a Dutch oven or heavy pot. Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6-8 more minutes. Remove chicken and set aside.
- In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic. Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes. Stir in jasmine rice, water, Nakano® Natural Rice Vinegar, soy sauce, and 1 teaspoon kosher salt. Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low. Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
- Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
- Fluff rice and serve with the chicken and the scallion sauce.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 34 grams, Sugar 9 grams
CHICKEN COUSCOUS ONE POT
This delicious Moroccan-inspired recipe is easy enough for a weeknight meal but elegant enough for company.
Provided by Irmgard
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
- Heat 1 tablespoon of the oil in a large saute pan with a lid.
- Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
- Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
- Stir in the rest of the spices, then cook for 1 minute longer.
- Pour over the chicken stock and scatter the olives.
- Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
- Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender.
- Lift the chicken onto a plate and keep warm.
- Take the pan off the heat.
- Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous.
- Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
- Fluff through half of the parsley and lemon zest, then sit the chicken on top.
- Scatter the remaining parsley and lemon zest on top before serving.
Nutrition Facts : Calories 806, Fat 40.4, SaturatedFat 9.8, Cholesterol 161.7, Sodium 612, Carbohydrate 63.4, Fiber 6.3, Sugar 5.1, Protein 45.7
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ONE-POT GINGER CHICKEN, BOK CHOY & COUSCOUS
From rachaelraymag.com
Total Time 50 mins
- In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
- Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
- Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed, until the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
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