Spicy And Sweet Chicken And Couscous Pot With Minty Cilantro Sau Recipes

SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAU

Steps:

• In small pot over med heat, combine 2 c of chicken stock and chutney, salt and pepper, bring to a bubble and keep simmering over low heat.
• Heat large skillet or soup pot (with tight fitting lid) over med-high heat with oil. Add coriander, cumin, red pepper and "toast" spices for about 10 seconds. Add chicken and toss till well coated. Spread chicken in even layer and season with salt and pepper. Cook chicken pieces for 2 minutes each side till brown, then add onions, peppers, garlic and 3/4 ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 c chicken stock. Cook 2-3 minutes, till most liquid is evaporated.
• Create a well in the center of the pan, add the chicken stock/chutney mixture and lemon juice and zest Bring to a bubble, add couscous to center. USe a spoon to spread if necessary so couscous is all in liquid. REmove from heat and place tight fitting lid on the pan. Wait 5 minutes to cook couscous.
• While the couscous is cooking, make sauce. In a blender combine yogurt, mint, cilantro, scallions, lime juice, remaining giner and a bit of water if necessary. Puree till smooth. Season with salt and pepper.
• After cooking, fluff couscous with fork and remove to another pan to avoid sticking/clumping. Serve in shallow bowls with drizzles of sauce on top.

SPICY COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

SWEET CHILI LIME CHICKEN WITH CILANTRO COUSCOUS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
• Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
• Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
• Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

SPICY AND SWEET CHICKEN AND COUSCOUS POT WITH MINTY CILANTRO SAUCE

Steps:

• In a sauce pot over medium-low heat, combine 2 cups of the chicken stock with the mango chutney and a little salt and pepper, bring it up to a bubble, and then turn down the heat to low to just keep warm.
• Heat a large skillet with high sides or a soup pot over medium-high heat with the EVOO. Once the oil is hot, add the coriander, cumin, and red pepper flakes to the oil and "toast" the spices, stirring constantly for about 15 seconds. Add the chicken and toss it in the spices until well coated. Spread the chicken out in an even layer and season it with salt and pepper. Cook the chicken pieces for 2 minutes on each side to brown, then add the onions, red bell pepper, garlic, and three fourths of the grated ginger. Cook for about 3 minutes, stirring frequently. Add the remaining 1/2 cup of chicken stock and continue to cook until almost all of the liquids have evaporated, about 2 to 3 minutes.
• Scoot the chicken and veggies to the sides of the skillet, creating a crater in the center of the pan. Add the chicken stock-chutney mixture and the lemon zest and juice, bring up to a bubble, and then add the couscous to the crater. Give the skillet a shake to get the couscous to settle into the liquids but still try to keep it in the crater. Use the back of a spoon to spread it out into the liquids if the shaking doesn't do the trick. Cover it with a tight-fitting lid or with a piece of aluminum foil (if you are using foil, really wrap the top of the pan; you need to hold in the steam) and then turn off the heat and let it sit for about 5 minutes to cook the couscous.
• While the couscous is cooking with the chicken and the veggies, make the minty cilantro sauce. In a blender combine the yogurt, mint, cilantro, scallions, lime juice, the remaining grated ginger, and a small splash of water. Turn the blender on and puree until the mixture is smooth. If it doesn't get going right away, add another splash of water to get it moving. Season the sauce with a little salt and pepper.
• To serve, with a fork mix the couscous with the chicken and veggies, serve up a couple of heaping spoonfuls in shallow bowls, and give each serving a generous drizzle of the minty cilantro sauce.

QUICK CHICKEN COUSCOUS

Steps:

• Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
• Season chicken on both sides with salt.
• Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
• Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
• Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
• When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
• Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

SWEET AND SPICY ROAST CHICKEN

Steps:

• Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
• In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
• Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
• Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
• Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

LEEK"Y" CHICKEN AND COUSCOUS

Steps:

• Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
• When the liquid boils, add in the raisins and couscous; remove pan from heat.
• Stir the couscous and place the lid on the pot; let stand.
• Heat a large nonstick skillet over med-high heat; add in the olive oil.
• Add the chicken in a single layer and season it with salt and pepper.
• While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
• Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
• Place the leeks in a colander and run them under cold water.
• Separate the layers to release the dirt and grit; rinse well, then drain well.
• Add the leeks to the chicken and wilt 2-3 minutes.
• Add in the wine and let it cook down by half, 3-4 minutes.
• The leeks should still have some color but should be tender and the chicken should be cooked through.
• Add in the remaining 1 tablespoon butter and swirl into the sauce.
• Fluff the couscous with a fork and stir in the parsley.
• Place a bed of couscous on each dinner plate; top with chicken and leeks.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SPICY CHICKEN COUSCOUS

Steps:

• Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
• Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
• Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.