CASBAH CHICKEN & COUSCOUS - PAMPERED CHEF
This recipe was featured in an email this morning from my Pampered Chef Consultant. "Our new recipe for Casbah Chicken & Couscous cooks up aromatic flavors of Morocco with fresh mango and toasted almonds... all for about $2 per serving!" Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g, Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Provided by senseicheryl
Categories One Dish Meal
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of the salt in Classic Batter Bowl; toss to coat using Master Scraper.
- If using, place almonds into (12-inch) Skillet; cook over medium heat 4-6 minutes or until golden brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and keep warm.
- In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a simmer. Stir to loosen browned bits from bottom of Skillet.
- Slice mango into thin wedges (see Cook's Tip). Stir mango, couscous and chicken into broth mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
- Cook's Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler. Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the pit. Cut the flesh into thin wedges. Curry powder can be substituted for the Moroccan Rub, if desired.
Nutrition Facts : Calories 327.1, Fat 4, SaturatedFat 0.7, Cholesterol 43.9, Sodium 666.5, Carbohydrate 45.8, Fiber 3.4, Sugar 7.1, Protein 25.3
CASBAH CHICKEN WITH ORANGE INFUSED BASMATI RICE
If you want amazing flavor with little effort, this chicken is for you. Very easy and quick to prepare, but the results will have you wanting to lick your plate. The cinnamon, cumin, cayenne and orange flavors make this dish, and will leave you wanting more.
Provided by ciao4293
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, bring the water to a boil over high heat.
- Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt.
- Return to boiling, cover, reduce heat to low, and cook for 15 minutes.
- Remove from heat and keep covered.
- Lightly sprinkle the chicken with salt and pepper.
- Melt the butter or margarine in a skllet over medium heat, then add the olive oil.
- Cook the chicken for 3-5 minutes on each side, remove from pan and keep warm.
- Add the green onions to the pan drippings and cook over low heat for 1 minute, stirring frequently.
- Add the remaining ingredients.
- Turn heat back up to medium high and add the chicken back to the pan.
- Cook for 5 more minutes, stirring frequently.
- Fluff the rice with a fork.
- Spoon rice on serving dishes, and top with chicken.
- Spoon sauce over chicken.
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
CASBAH COUSCOUS SALAD
Found this on the side of the couscous box, but made a few changes. This recipe makes enough to bring to a potluck or picnic.
Provided by Cindy Rose
Categories Low Protein
Time 20m
Yield 1/2 cup, 22 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients and refrigerate until serving.
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