LEMON-ROASTED CHICKEN WITH OLIVE COUSCOUS
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings (4 cups couscous).
Number Of Ingredients 12
Steps:
- Place chicken on a rack in a shallow roasting pan, breast side up., Tuck wings under chicken; tie drumsticks together., With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt., Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving., Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.
Nutrition Facts :
CHICKEN WITH COUSCOUS
My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
GARLIC CHICKEN WITH ISRAELI COUSCOUS
Steps:
- For the chicken: Preheat the oven to 375 degrees F.
- Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
- Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
- Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
- For the couscous:
- Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
- Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
- Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
- Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
- To assemble:
- Preheat the oven to 375 degrees F.
- Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
- Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
- When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.
CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH CURRY ROASTED SQUASH
This chicken butternut squash curry is very flavorful and full of protein, fiber and phytonutrients. The addition of the apricots adds a mild sweetness to the dish. -Sharon Collison, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.
Nutrition Facts : Calories 463 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 420mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 14g fiber), Protein 32g protein.
CHICKEN & VEGETABLE CURRY COUSCOUS
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
MOROCCAN-INSPIRED CHICKEN COUSCOUS
Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oven to 425 degrees F.
- Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
- Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
- Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
- Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
- Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
- While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
- When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.
Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving
CURRIED CHICKEN WITH COUSCOUS
Make and share this Curried Chicken With Couscous recipe from Food.com.
Provided by quixoposto
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken in 1/2 inch strips.
- Combine water, 3/4 cup coconut milk, and 1/2 teaspoon salt in saucepan. Bring to boil. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork.
- Combine 1/2 teaspoon salt, flour, and curry. Add chicken and toss to coat.
- Heat oil in large non-stick skillet over med-high heat. Add chicken and stir fry for 5 minutes.
- Stir in remaining coconut milk, carrot and raisins; reduce heat, and simmer for 7 minutes or until chicken is done.
- Serve over couscous. Sprinkle with cilantro.
Nutrition Facts : Calories 367.2, Fat 4.3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 682.3, Carbohydrate 48.1, Fiber 4, Sugar 8.4, Protein 32.8
EASY CHICKEN CURRY AND COUSCOUS
This is a quick, weeknight version of chicken curry and uses the meat from a store-bought rotisserie roasted chicken to save time.
Provided by CaliforniaJan
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Turn off heat. Add couscous, stir once, then cover and let sit until the rest of the recipe is complete.
- In a large skillet, heat oil over medium-high. Add onion, garlic, carrots and raisins and saute until onions are just tender, about 5 minutes.
- Add curry powder and cook, stirring often, for 3 minutes. Add chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
- Transfer couscous to a large serving bowl and fluff with a fork. Add scallions and toss to combine. Spoon chicken curry over the center of the couscous.
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
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