Turmeric And Cumin Chicken With Chiles Cinnamon Oranges And Olive Chickpea Couscous Recipes

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GOLDEN LEMON-OLIVE CHICKEN WITH PINE NUT COUSCOUS



Golden Lemon-Olive Chicken with Pine Nut Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
3 medium onions peeled, each cut into 6 wedges, root end intact
4 bay leaves
4 large cloves garlic, crushed
Salt and freshly ground black pepper
1 cup good quality pitted large green olives
5 tablespoons butter
4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced
1 generous pinch saffron threads, 12 to 15 threads
3 tablespoons all-purpose flour
1 quart homemade or store-bought chicken stock
1 1/2 teaspoons turmeric, half a palmful
1 1/2 teaspoons ground cumin, half a palmful
1 pinch ground cinnamon
1 1/2 to 2 pounds poached chicken, diced or shredded
1/4 cup pine nuts
1 1/2 cups couscous
1/4 cup finely chopped mint leaves
1/4 cup finely chopped parsley leaves

Steps:

  • Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives.
  • Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors.
  • When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl.
  • Transfer the chicken mixture to a serving bowl or platter and serve with the couscous.

CINNAMON-SPICED MOROCCAN CHICKEN



Cinnamon-Spiced Moroccan Chicken image

This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

2 teaspoons ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon chili powder
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
2 tablespoons light olive oil
2 medium Granny Smith apples, peeled and chopped into small cubes
1/2 cup whole dates, pitted and sliced

Steps:

  • Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
  • Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
  • Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.

Nutrition Facts : Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

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