CHICKEN WITH COUSCOUS
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!
Provided by Julianne Ture
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
- Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
- In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g
POACHED CHICKEN WITH VEGETABLES, CORIANDER AND SAFFRON COUSCOUS
Steps:
- Prepare the chicken:
- In a shallow dish sprinkle the chicken with the cumin, the ginger, the salt, and the garlic, drizzle it with the oil, and rub it all over to coat it well. Chill the chicken, covered, for at least 1 hour or overnight.
- In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, stir in the ginger and the saffron, and cook the mixture for 30 seconds. Add the broth and 2 tablespoons each of the coriander and the parsley, bring the mixture to a boil, and simmer it for 10 minutes. Add the chicken and the carrot and poach the chicken, covered, for 10 minutes. Turn the chicken, add the zucchini, and cook the mixture, covered, for 10 minutes, or until the chicken is cooked through. Transfer the chicken with tongs to a cutting board and let it stand for 5 minutes. While the chicken is standing, add the olives and the remaining 1 tablespoon each of the coriander and the parsley to the pan, bring the liquid to a boil, and boil the mixture for 2 minutes.
- Prepare the couscous:
- Put the saffron in a small dish, set the dish on a rack set over a saucepan of the broth and 3/4 cup water, and bring the liquid to a boil. Heat the saffron for 1 minute, crumble it into the broth, and add the oil. Stir in the couscous, remove the pan from the heat, and let the couscous stand, covered, for 5 minutes. Fluff the couscous with a fork before serving.
- Slice the chicken, divide it between 2 plates with the couscous, and spoon the vegetable mixture over it.
POACHED CHICKEN WITH VEGETABLES AND HERBS
Steps:
- In a medium pan over medium heat, add the oil and saute the onions until translucent. Add the tomatoes to the pan and squash them to form liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken breasts, broccoli, red and yellow bell peppers, mushrooms, bay leaves and thyme. Season with salt and pepper. Cook until the chicken is cooked through, 8 to 15 minutes depending on thickness.
Nutrition Facts : Calories 201 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 73 milligrams, Sodium 541 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams
POACHED CHICKEN AND VEGETABLES WITH COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus 4 extra poached chicken breasts
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and arrange in a deep, large skillet. Cover chicken with vegetables. Add bay leaf, thyme sprigs, and chicken stock to the pan. Place over high heat and bring to a boil, covered. Reduce heat to simmer and cook for 15 minutes. Remove bay and thyme sprigs. Remove the chicken breasts and cut into slices. Return chicken slices to the pan and adjust seasoning, to your taste. Put the couscous into a heatproof serving bowl. Ladle 1 1/2 cups of the hot cooking liquid over the couscous, cover and let stand for 5 minutes. Remove the lid, season the couscous with salt, and fluff with a fork. Put a scoop of couscous into a serving bowl, top with chicken chunks and vegetables. Cover meat and vegetables with some broth. Garnish each serving with chives and parsley.
- Refrigerate or freeze the whole breast pieces for Portuguese Chicken.
CORIANDER CHICKEN COUSCOUS
Make and share this Coriander Chicken Couscous recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan.
- Reheat the oil, add the garlic, onions and turmeric and cook over a medium heat for 5 minutes, turning from time to time.
- Return the chicken to the pan together with the basil, salt and pepper, mix well then add enough water to just cover the chicken. Bring to the boil, stirring, then reduce the heat and simmer for 40 minutes, stirring from time to time and adding a little more water if necessary, until the chicken is very tender.
- Add the olives, cilantro, and lemon slices and continue to cook for a further 10 minutes. Serve over couscous.
Nutrition Facts : Calories 581.7, Fat 45.4, SaturatedFat 10.3, Cholesterol 157.9, Sodium 355, Carbohydrate 9.7, Fiber 2.5, Sugar 2.8, Protein 33.8
POACHED CHICKEN AND VEGETABLES (POULE AU POT)
This is a low-fat version of the classic French dish in which chicken and vegetables are served in bowls with flavorful stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 21
Steps:
- Wrap parsley, thyme, peppercorns, bay leaves, and cloves in a piece of cheesecloth; tie with kitchen twine. Heat oil in a stockpot over medium-low heat. Add carrot, celery, and onion; cook, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Add wine; cook until liquid has evaporated, 5 to 6 minutes. Add stock, herb bundle, and 4 cups water. Bring to a boil; reduce to gentle simmer. Cover; cook 30 minutes.
- Strain stock through a fine-mesh strainer; discard vegetables; return stock to stockpot. Bring to a simmer. Add chicken, mushrooms, potatoes, asparagus, carrot, celery, onions, and turnips. Simmer gently over medium heat until chicken is cooked through, skimming occasionally, 30 to 40 minutes. Season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 255 g, Cholesterol 88 g, Fat 5 g, Fiber 3 g, Protein 35 g, Sodium 687 g
CHICKEN & VEGETABLE CURRY COUSCOUS
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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