Chicken Couscous Bake With Capers And Tomatoes Recipes

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.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.

Steps:

• In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside.
• Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
• In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.

Steps:

• Peel and trim the vegetables.
• Fry the chicken pieces in half the olive oil until lightly browned.
• Add the sliced onion and the chopped garlic, the tomato purée and enough water just to cover the chicken.
• Season generously and simmer for 10 minutes.
• Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each.
• Mix the couscous with its own volume of water and the remaining olive oil.
• Stir it and leave it to swell up for about 15 minutes.
• To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through.
• To serve: stir a knob of butter into the couscous and pile in a ring around a large dish.
• Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately.
• It can have a little chili added to give it extra pungency.

Steps:

• Heat oven to 425. Combine 2 or 3 chopped tomatoes, the juice of .5 lemon, 1 teaspoon capers and a handful of olives.
• Lightly grease the pan with olive oil, then put the chicken in the pan and pour the tomato mixture over it.
• Roast for 10 to 15 minutes, or until just cooked through.
• Garnish: Chopped basil.

Steps:

• Preheat the oven to 425°F. Spray a 9-inch square baking dish with nonstick spray; set aside. Sprinkle the chicken with the pepper and salt. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned, about 3 minutes on each side. Transfer the chicken to a plate. Add the broth and capers to the skillet, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer. Spread the couscous over the bottom of the baking dish. Pour the broth mixture over the couscous and stir to combine. Place the chicken on top of the couscous, then add the tomatoes. Cover the dish tightly with foil and bake until the chicken is cooked through and the broth is absorbed, about 20 minutes. Transfer the chicken and tomatoes to serving plates. Fluff the couscous with a fork and serve with chicken. Yields 1 chicken thigh with about 3⁄4 cup couscous mixture per serving. Notes If you're looking for additional fiber, check out the whole-wheat couscous at the market. Also, check out the variety of seasoned chicken broths now available in your market. We use broth with lemon and herbs, but you might like to try the roasted vegetable and herb variety. Cut the chicken thighs into chunks, divide the dish among six people instead of four, and decrease the per-serving PointsPlus™ values by 3.

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Steps:

• Sprinkle the chicken well with salt and pepper.
• Heat the oil and butter in a heavy-bottomed skillet. Add the chickenbreasts and sauté over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Scatter the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well. Bring to a boil, cover, reduce heat and simmer for 10 minutes, or until the chicken is cooked.
• Sprinkle with parsley and serve.