LEMON-PAPRIKA CHICKEN WITH CHICKPEAS AND COUSCOUS
This recipe is inspired by the flavors of the Lebanese dish "Shish Tawook" which is a classic marinated grilled chicken kebab recipe. This version uses fewer ingredients but is still loaded with flavor, with the marinade also acting as a delicious sauce tossed with couscous and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚ F. Whisk the lemon juice, tomato paste, 2 tablespoons olive oil, the paprika, thyme, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Pat the chicken dry with paper towels; season with salt and pepper. Rub the chicken with 3 tablespoons of the lemon-paprika mixture to evenly coat.
- Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 5 minutes. Meanwhile, remove 3 tablespoons liquid from the can of chickpeas and transfer to a medium bowl. Drain and rinse the chickpeas. Add to the bowl with the chickpea liquid and add the remaining lemon-paprika mixture and the bell pepper; toss. Flip the chicken and scatter the chickpea mixture around the chicken, scraping any liquid into the pan. Transfer the skillet to the oven and roast until the chicken is cooked through, 8 to 12 minutes.
- Meanwhile, cook the couscous as the label directs. Fluff the couscous with a fork.
- Remove the chicken to a plate. Add the couscous to the chickpea mixture and stir together to absorb the pan sauce; season with salt and pepper. Slice the chicken and divide among plates along with the couscous-chickpea mixture. Top with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 145 milligrams, Sodium 646 milligrams, Carbohydrate 47 grams, Fiber 8 grams, Protein 55 grams, Sugar 6 grams
ALGERIAN COUSCOUS
This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!
Provided by Natacha Pellerin
Categories Soups, Stews and Chili Recipes Stews
Time 1h42m
Yield 10
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
- Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
- Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
- Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
- Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
- Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.
Nutrition Facts : Calories 492.3 calories, Carbohydrate 57.3 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 8.3 g, Protein 30.5 g, SaturatedFat 4.1 g, Sodium 358.4 mg, Sugar 7 g
COUSCOUS WITH CHICKEN AND CHICKPEAS
From Food and Wine magazine, posted for ZWT3. It's delicious, and my favorite recipe for chicken drumsticks (or thighs). "Served on a mound of couscous, with plenty of steaming broth poured over the top, the hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices."
Provided by Stephanie Z.
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
- Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
- Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
- Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
- Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
- Stir in 4 cups of the water and the carrots.
- Add in the chicken and bring to a simmer.
- Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
- Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
- Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
- Serve the stew with its broth over the couscous.
Nutrition Facts : Calories 690.7, Fat 21.5, SaturatedFat 4.7, Cholesterol 118.3, Sodium 2322.2, Carbohydrate 80.4, Fiber 10.8, Sugar 5.6, Protein 42.6
ALGERIAN CHICKEN WITH CHICKPEAS AND COUSCOUS
Steps:
- Unless you are using a couscousiere, combine the chicken, oil, butter, onion, tomato, pepper , cinnamon and salt in a large, heavy pot. Stir over medium heat to coat and brown the chicken. After about 5 minutes, cover with 1 1/2 cups water and bring to a boil. Toss in the chickpeas, then simmer, covered 30 to 40 minutes until the chicken is tender. Remove the chicken pieces and set them aside. Continue to cook the mixture in the pot until chickpeas are tender perhaps another 1 1/2 hour. Add more water, if necessary, to retain roughly the same level. When chickpeas are done, retrun the chicken to the pot ot heat through. To serve in a traditional manner, distribute the prepared couscous in a large bowl or platter with curved edges, and ladle on as much liquid from the stew as the couscous will absorb. Pile chicken in the center, finish by ladling chickpeas and sauce over all.
ALGERIAN CHICKEN STEW
This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
Provided by luvinlif2k
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
- Bring to a boil; reduce heat, cover and cook about 8 minutes.
- Add tomatoes and zucchini and cook briefly.
- Add garbanzo beans and red pepper.
- Cover and cook until heated through.
- Serve over steaming bowls of couscous.
CHICKEN ALGERIAN
Make and share this Chicken Algerian recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
- In a large skillet, melt butter and add chicken, brown on both sides.
- Remove from skillet; add broth.
- Over low heat, scrape particles from bottom of skillet then add garlic, eggplant, onion and tomatoes; sprinkle with remaining salt, thyme and parsley.
- Return chicken to skillet; cover and simmer until tender, about 30 minutes.
Nutrition Facts : Calories 356.4, Fat 23.4, SaturatedFat 8.7, Cholesterol 100.3, Sodium 1393.8, Carbohydrate 13.3, Fiber 6, Sugar 6.1, Protein 24.1
TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
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