Paprika Butter Chicken With Couscous Recipes

PAPRIKA BUTTER CHICKEN WITH COUSCOUS

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season the chicken with salt and ground pepper generously.
• Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lime juice. Season. Pour all over the chicken.
• Bake each side for 15 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
• Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with a plate and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lime juice, almond flakes and coriander. Season to taste.
• Divide the couscous between 2 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander and some chilli. Serve with a lime wedge.

PAPRIKA CHICKEN

Steps:

• Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended.
• Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny.
• Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine.
• Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes.
• Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce.
• Pour the sauce over the chicken and sprinkle generously with dill.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

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.

EASY CHICKEN PAPRIKASH RECIPE BY TASTY

Steps:

• Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
• Add the onion and bell pepper, cook until onions have slightly softened.
• Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
• Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
• Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
• Serve with pasta, rice or potatoes.
• Enjoy!

CHICKEN PAPRIKASH

Steps:

• Preheat oven to 325°F. Cut 1 Dai Due's Master Brined Chicken into 8 pieces; season with salt and pepper. Heat 3 tablespoons unsalted butter in an ovenproof skillet just large enough to hold chicken pieces in a single layer over high. Once butter is melted, cook chicken, skin side down, until skin is very well browned (do not disturb), 5-8 minutes. Transfer chicken to a plate (do not cook flesh side).
• Reduce heat to medium and add 2 thinly sliced onions, 5 teaspoons sweet Hungarian paprika, and 1 teaspoon hot smoked Spanish paprika to skillet; season with salt. Cook, stirring often, until onions are softened and start sticking to the skillet, 8-10 minutes. Add 2 cups low-sodium chicken broth and bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Bake until chicken is cooked through, 25-30 minutes. Transfer chicken to a platter; tent with foil to keep warm.
• Bring liquid in skillet to a boil and cook until reduced by one-third, 5-7 minutes. Remove from heat and whisk in 1 cup room temperature sour cream and 1 tablespoon fresh lemon juice; season with salt and pepper. Spoon sauce around chicken; top with chopped fresh parsley.

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.

PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

ROASTED PAPRIKA CHICKEN

Steps:

• Preheat oven to 375 degrees. Tuck the wings under the chicken; tie legs together with a piece of kitchen twine. Rub with butter.
• In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture; don't rub. Place chicken in a cast-iron skillet.
• Bake until coating is blackened, 30 to 45 minutes. Tent with foil; continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup; skim fat from top. Strain, and serve sauce with chicken.

ROASTED CURRIED CHICKEN WITH COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
• Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
• Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
• While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

PAPRIKA CHICKEN

Steps:

• In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

CHICKEN PAPRIKAS

Steps:

• Season chicken with 1 teaspoon paprika, salt and pepper. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate. Add remaining 1/2 tablespoon butter to same skillet. Add onion and sauté until beginning to soften, about 3 minutes. Add remaining 3 teaspoons paprika; stir 10 seconds. Add tomato and stir until beginning to soften, about 1 minute. Add broth. Increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes. Mix in chicken and any collected juices. Reduce heat to low. Add sour cream and stir just until heated through (do not boil). Season paprik´s to taste with salt and pepper and serve.