Chicken Vegetable Stew With Wholemeal Couscous Recipes

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CHICKEN AND SUMMER VEGETABLE STEW WITH COUSCOUS



Chicken and Summer Vegetable Stew with Couscous image

This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow carrots and colorful cherry tomatoes. It's served over fluffy, buttery couscous and finished with a refreshing herb and nut topping. A little fire from harissa plus a dollop of cooling yogurt packs this dish with bright flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

3 cloves garlic, smashed
2 large rainbow carrots, peeled and cut into 1-inch chunks
1 medium yellow onion, cut into 6 wedges, root end kept intact
1 cinnamon stick, snapped in half
1/3 cup golden raisins
1 tablespoon chopped peeled fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon sugar
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, such as Do Good Boneless Skinless Chicken Thighs, cut into bite-size pieces
One 15 1/2-ounce can chickpeas, rinsed and drained
12 ounces assorted color cherry tomatoes
1 large zucchini, quartered lengthwise and cut into 1-inch chunks
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups couscous
1/2 cup cilantro leaves, roughly chopped
1/2 cup parsley leaves, roughly chopped
1/4 cup sliced almonds
1/4 cup salted shelled pistachios, crushed
1/4 cup golden raisins
Harissa and plain yogurt, for serving

Steps:

  • For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks.
  • For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm.
  • For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl.
  • To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS



Moroccan Chicken and Whole Grain Couscous image

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home.

Provided by Myleen Sagrado Sjödin

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15

1 cup whole wheat couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 bay leaves
5 whole cloves, crushed
½ teaspoon cinnamon
1 teaspoon ground dried turmeric
¼ teaspoon ground cayenne pepper
6 skinless, boneless chicken breast halves - chopped
1 (16 ounce) can garbanzo beans
1 (16 ounce) can crushed tomatoes
1 (48 fluid ounce) can chicken broth
2 carrots, cut into 1/2 inch pieces
1 zucchini, cut into 1/2-inch pieces
salt to taste

Steps:

  • Prepare the couscous according to package directions.
  • Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
  • Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Nutrition Facts : Calories 399.4 calories, Carbohydrate 50.7 g, Cholesterol 66.8 mg, Fat 6.7 g, Fiber 7.8 g, Protein 33.4 g, SaturatedFat 1.2 g, Sodium 1539 mg, Sugar 3.6 g

CHICKEN STEW WITH COUSCOUS



Chicken Stew with Couscous image

This all-American chicken stew goes global when you include fresh ginger and serve over hot cooked couscous.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

1 Tbsp. oil
1-1/2 lb. bone-in chicken thighs
3 carrots, finely chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. minced fresh ginger
1 clove garlic, minced
3 cups hot cooked 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.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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