Chicken And Summer Vegetable Stew With Couscous Recipes

MOROCCAN COUSCOUS

Steps:

• Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
• Add the pignoli nuts and currants to the couscous, stir and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

CHICKEN SATAY-STYLE WITH COUSCOUS

Steps:

• In a mixing bowl combine the water, 1/4 cup of the coconut milk, 2 tablespoons of the lemon or lime juice, and 1 teaspoon salt. Add the couscous and steep for 15 minutes while you proceed to the next step. In another mixing bowl combine the garlic, curry powder and peanut butter and whisk in the remaining coconut milk and lemon or lime juice and another teaspoon of salt.
• Marinate the chicken strips in this mixture while the couscous is also steeping. Melt the butter in a wide large skillet, over medium heat. Add the chicken with its marinating liquid and cook, stirring frequently until the chicken turns opaque, about 3 minutes. Cover and simmer, over low heat for 5 minutes or until the chicken is just cooked through. Scatter the couscous over the chicken, and simmer, covered, over low heat for 8 minutes or until the couscous has heated and the chicken is cooked through.
• Take care to do this last step over low heat or the chicken will burn. Mix the ingredients together, adjust seasoning and serve immediately. Garnish with peanuts and chopped cilantro if you wish.

SUMMER CHICKEN STEW

Steps:

• Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
• Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.

CHICKEN STEW WITH COUSCOUS

Steps:

• Heat oven to 350ºF.
• Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.
• Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.
• Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.

CHICKEN & VEGETABLE STEW WITH WHOLEMEAL COUSCOUS

Steps:

• Heat the oil in a pan, cook the chicken for 5-6 mins, then remove with a slotted spoon. Add onion and cook for 2-3 mins before adding the garlic, paprika, saffron, sweetcorn, asparagus, peas and tomatoes. Cook for 2-3 mins more. Return the chicken to the pan, pour in the stock, then cover and simmer for 15 mins.
• Meanwhile, cook the couscous following pack instructions. To serve, fluff the couscous with a fork and divide between 2 bowls before spooning over the stew.

LEMONY CHICKEN STEW WITH GIANT COUSCOUS

Steps:

• Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.
• Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you're eating at different times.
• Add the couscous 10 mins before you're ready to serve, cover and simmer for 10 mins or until cooked. If you're eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.

SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES

Steps:

• In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
• In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
• Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
• Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
• Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.

MOROCCAN VEGETABLE STEW WITH COUSCOUS

Steps:

• In a nonstick skillet, heat oil over medium high heat.
• Add carrots, squash, and onion and cook until golden, about 10 minutes.
• Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
• Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
• Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
• Stir cilantro into stew.
• Spoon stew over couscous to serve.