MOROCCAN CHICKEN COUSCOUS WITH DATES
Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
- Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
- Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
Nutrition Facts : Calories 534 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 40 grams protein, Sodium 0.5 milligram of sodium
COUSCOUS WITH DRIED DATES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve.
SPATCHCOCKED BIRDS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time P1DT55m
Yield 7 birds
Number Of Ingredients 20
Steps:
- Set each bird in their respective marinade in a dish into which they fit snugly, cover with plastic wrap and leave in the refrigerator, preferably overnight or for 24 hours, though even a couple of hours would have an effect.
- When the grill is good and hot, lift the birds out of their marinade and cook until the flesh has lost all raw pinkness but is still tender within and the skin is crisp and burnished and blistered. It's hard to be precise about times, since grills differ even more than ovens do, but on my grill - a gas-fired Outdoor Chef, which I love to distraction and, since it has a lid, I use even in the winter rain - the chicken takes about 35 minutes, the Cornish hens 15 and the quail about 7.
- Along with sea salt, sprinkle freshly chopped parsley over the chicken and cilantro over the hens and quail, or use whatever herb seems right for the marinades you've concocted.
CHICKEN AND DATE PASTILLA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Coat a 9-inch pie plate with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.
- In a medium bowl, whisk together eggs and broth. Add to chicken mixture.
- Arrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving.
- Note: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.
YVONNE MAFFEI'S ROAST CHICKEN WITH COUSCOUS, DATES AND BUTTERED ALMONDS
Deglet Noors dates shine when they are cooked in chutneys, desserts or North African dishes like this whole roast chicken. The chicken is cooked with fluffy couscous that absorbs the sweetness of dates and the butteriness of toasted almonds. Supermarket Deglet Noors are often dark brown and hard, because they have been kept well past their natural point of ripeness; seek out soft, light-colored ones for the best flavor.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large ovenproof dish or pot with a tight lid, combine 2 tablespoons olive oil, the lemon juice, the ginger, the pepper and 1 teaspoon salt. Add the chicken and rub it around in the mixture until evenly coated. Turn chicken breast side down and roast, uncovered, for 50 minutes.
- Meanwhile, in a large bowl, combine couscous, 2 cups water and 1/2 teaspoon salt. Set aside for 5 to 15 minutes to soak.
- In a small skillet, melt the butter. Add almonds and cook, stirring constantly, just until toasted and golden; adjust heat so almonds and butter do not scorch. Turn off heat and stir in dates.
- Add almond-date mixture to couscous, along with any butter left in pan, and mix, fluffing the grains with a fork. Mix in 2 tablespoons olive oil, the sugar, the cinnamon and the orange blossom water (if using).
- Drizzle or paint honey over top of chicken (leave chicken breast-side down in pot). Add couscous mixture to the pot, arranging it around the chicken. Cover tightly with a lid or foil and return to the oven for 30 minutes more.
- Remove from the oven. When cool enough to handle, remove chicken and carve into serving pieces. Stir and fluff couscous, scraping up any chicken skin stuck to bottom of pan, and place chicken pieces back on top of couscous. Sprinkle with chopped herbs and serve immediately.
Nutrition Facts : @context http, Calories 913, UnsaturatedFat 32 grams, Carbohydrate 68 grams, Fat 50 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 967 milligrams, Sugar 19 grams, TransFat 0 grams
QUICK CHICKEN COUSCOUS
Take a break from pasta, rice, and potatoes with this quick chicken couscous bowl. Made with chicken breast (or thighs, or even leftover chicken!) and diced veggies of your choice, it's an impressive meal that takes just minutes to make once all the ingredients are prepped. The chicken is moist and tender, the couscous is light yet satisfying, and the veggies add color, flavor, and texture. It can be eaten at any temperature and would be perfect to pack for a picnic.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 19
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.
Nutrition Facts : Calories 966 calories, Carbohydrate 125 g, Cholesterol 70 mg, Fat 34.7 g, Fiber 21.3 g, Protein 46.3 g, SaturatedFat 5.9 g, Sodium 1428.6 mg, Sugar 5.7 g
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
TFAYA BAKED CHICKEN
This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.
Provided by Nargisse Benkabbou
Categories dinner, lunch, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
- Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
- Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
- Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
- Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.
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