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
APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
BRAISED CHICKEN WITH DATES
The dates give the chicken a honey-like flavor. Pair this with couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
- Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
- Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.
Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g
MOROCCAN APRICOT CHICKEN
Traditionally, this Moroccan chicken with apricots dish includes chili pepper paste, but I use chili sauce in my version. Serve it alone or with couscous for a heartier meal. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add almonds; cook and stir until lightly browned, 2-3 minutes. Remove with a slotted spoon; drain on paper towels. In the same skillet, brown chicken on both sides. Remove from heat. Transfer chicken to a 4- or 5-qt. slow cooker. Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4 to 4-1/2 hours. Stir in garbanzo beans and orange juice. Cook, covered, on low until heated through, 15-30 minutes longer. Serve with almonds. If desired, sprinkle with parsley.
Nutrition Facts : Calories 482 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 633mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 5g fiber), Protein 28g protein.
GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO
Steps:
- For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
- Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
- For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
- For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
- Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
- Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
- Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.
CHICKEN WITH DATES, APRICOTS AND COUSCOUS
Make and share this Chicken With Dates, Apricots and Couscous recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a Dutch oven over medium-high heat.
- Add the chicken pieces, cook/brown for 5 minutes on each side.
- Add in the onions, and the next 6 ingredients (onion through garlic) cook for 4 minutes, stirring occasionally.
- Add in the chicken broth, dates, apricots, rind and salt; bring to a boil, cover, and reduce heat and simmer for 30 minutes, or until the chicken is done.
- Remove from the heat; stir in the chopped parsley, lemon sections and cilantro.
- Serve with the cooked couscous.
Nutrition Facts : Calories 861.4, Fat 47.7, SaturatedFat 12, Cholesterol 181.1, Sodium 469.3, Carbohydrate 54.1, Fiber 5.1, Sugar 18.1, Protein 53.1
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
CHICKEN AND APRICOT STEW WITH COUSCOUS
In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 16
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add the chicken, and cook until browned, about 4 minutes per side. Transfer to a paper-towel-lined plate. Pour off all but 2 tablespoons oil.
- Reduce heat to medium; add onion. Cook, stirring occasionally, until lightly browned, about 7 minutes. Add garlic; saute briefly. Add apricots, cinnamon, saffron, ginger, coriander, 2/3 cup water, and 2 tablespoons honey; season with salt.
- Return chicken to skillet; bring to a simmer. Cover, reduce heat to low, and cook until chicken is cooked through and liquid is thickened, 45 to 50 minutes. (If sauce has not thickened, transfer chicken to a platter and place it into an oven preheated to 200 degrees to keep warm. Reduce sauce to desired consistency.) Add remaining 2 tablespoons honey and salt to taste. Pour over chicken on platter.
- Meanwhile, in a medium saucepan, bring stock to a boil. Place couscous and butter in a medium bowl. Pour stock over couscous; cover with plastic wrap. Let stand until the couscous absorbs all the stock, about 5 minutes. Fluff with a fork, and season with salt. Stir in almonds. Serve couscous with chicken, and garnish with sesame seeds.
HERBY CHICKEN WITH APRICOTS AND FETA
Steps:
- Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricot and dates; cook 5 minutes longer. Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.
Nutrition Facts : Calories 282 calories, Fat 16g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 674mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SLOW COOKER CHICKEN WITH APRICOTS AND DATES
Boneless, skinless chicken are marinated and then cooked slowly in the marinate flavored with cumin and cinnamon. Tender dates and apricots give the sauce a slightly sweet flavor. I served this with brown rice.
Provided by Crazycook in PA
Categories Chicken Breast
Time 7h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix garlic, orange juice, cumin, cinnamon and 1 tablespoon of the olive oil in a small bowl. Pour mixture in a ziplock bag.
- Add chicken and shake to coat and refrigerate for at least 1 hour.
- Heat remaining oil in a large skillet over medium high heat.
- Saute onion until golden brown, about 5 minutes.
- Remove onion and set aside and add contents of ziplock bag to skillet and saute just until brown on both sides, about 5 minutes.
- Transfer chicken along with onions to crock pot.
- Add broth, apricots and dates to crock pot and stir to combine.
- Cover and cook on low for 4 to 6 hours.
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
SKILLET CHICKEN WITH APRICOTS AND CAPERS
This chicken-and-couscous dish makes an easy one-skillet meal. We love the tangy-sweet flavor of California apricots, but Turkish apricots are delicious, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a large straight-sided, oven-safe skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until golden brown, about 5 minutes per side. Transfer to a plate.
- Add onion and saute until translucent, about 4 minutes. Stir in couscous, apricots, and capers and cook until couscous is lightly toasted, 3 minutes. Add broth and bring to a simmer. Season with salt and pepper. Add chicken, skin side up, and transfer to oven. Bake until couscous is tender and chicken is cooked through, 15 to 20 minutes. Serve with cilantro.
Nutrition Facts : Calories 685 g, Fat 26 g, Fiber 4 g, Protein 53 g, SaturatedFat 7 g
CHICKEN WITH SHALLOTS, DATES AND APRICOTS
Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice.
Provided by KissKiss
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If preferred, trim the fat and skin from the chicken. Rinse, pat dry, and season with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot with a lid (to be used later) over medium-high heat.
- Add chicken and bay leaves and cook until browned, about 7-10 minutes on each side. Add a 1/2 cup water, cover and reduce heat to low. Cook for 35-40 minutes.
- Pour off pan juices and reserve. Pile chicken on one side of the pan, raise the heat to medium and add the shallots. Cook until the soften, about 2 minutes.
- Add wine and vinegar, and scrape up the brown bits from the bottom of the pot. Add dates and apricots, then redistribute the chicken in the pot.
- Add the reserved liquid and simmer until chicken is heated through and tender, about 12-15 minutes.
- Remove and discard bay leaves. Serve immediately.
More about "chicken with dates apricots and couscous recipes"
ROAST CHICKEN WITH COUSCOUS, PRUNES, APRICOTS, DATES …
From myhalalkitchen.com
Estimated Reading Time 6 mins
CHICKEN, DATE, AND APRICOT TAGINE RECIPE | MYRECIPES
From myrecipes.com
EASY MOROCCAN CHICKEN COUSCOUS L THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (69)Total Time 1 hrCategory Main CourseCalories 493 per serving
BRAISED CHICKEN THIGHS WITH APRICOTS AND GREEN OLIVES RECIPE
From foodandwine.com
APRICOT CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MOROCCAN CHICKEN AND PRUNES | GIANGI'S KITCHEN
From giangiskitchen.com
THESE 14 CHICKEN AND COUSCOUS RECIPES ARE A PERFECT …
MOROCCAN CHICKEN AND APRICOT TAGINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
35 CHICKEN THIGH RECIPES FOR THE SLOW COOKER - MSN
From msn.com
HARISSA CHICKEN WITH APRICOT AND DATE STUFFING - PEPPERSCALE
From pepperscale.com
You'll also love