COUSCOUS CHICKEN WITH ORANGE SAUCE
Make and share this Couscous Chicken With Orange Sauce recipe from Food.com.
Provided by Tams Kitchen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In skillet, heat half of the oil over medium heat; cook onion, garlic, paprika, cumin, half of each the salt and pepper, the cinnamon and cayenne until onion is softened, 6 minutes.
- Meanwhile, in bowl, pour 1/3 cup boiling water over couscous; stir in currants and half of the orange juice. Cover and let stand until no liquid remains, about 5 minutes. Fluff with fork; stir in onion mixture, almonds and parsley.
- Cut each breast horizontally in half almost but not all the way through; stuff with couscous mixture. Place in roasting pan. Brush with remaining oil; sprinkle with remaining salt and pepper. Roast in 400F oven for 20 minutes or until chicken is no longer pink inside. remove from pan.
- Strain pan juices into saucepan; pour in remaining orange juice and bring to boil. Dissolve cornstarch in 1 tablespoon cold water; stir into pan juices and boil for 1 minute. Serve with chicken.
Nutrition Facts : Calories 372.7, Fat 22, SaturatedFat 4.9, Cholesterol 92.8, Sodium 387.1, Carbohydrate 11.5, Fiber 1.6, Sugar 7, Protein 31.9
CHICKEN WITH COUSCOUS
A Mediterranean-flavored chicken and vegetable stew served over couscous. It's my all-time favorite, and it's delicious!
Provided by Julianne Ture
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 40.6 g, Cholesterol 75.2 mg, Fat 11.5 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 2.4 g, Sodium 176.6 mg, Sugar 2.9 g
CHICKEN WITH COUSCOUS AND ORANGE
Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create a refreshing meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.
Nutrition Facts : Calories 321 g, Fat 9 g, Fiber 4 g, Protein 16 g
TAMPA CHICKEN WITH COUSCOUS
Here's another chicken recipe I clipped from a magazine in my "to try" file. It seems rich with an orange cream sauce, but "virtuous" because it is served with couscous..LOL...It sounds like it would be quick to throw together.
Provided by Sweet PQ
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook couscous using the chicken broth and 1 tablespoon of the butter, following directions on the package.
- Melt remaining tablespoon of butter and oil in a large skillet over medium-high heat. Saute the chicken, turning once, until golden and firm to the touch. This should take 5-6 minutes. Remove chicken from pan and cover with foil to keep warm.
- Add the white part of the green onions, orange juice, cream and salt to skillet. Boil over high heat, scraping up any brown bits from the bottom of the pan. Cook 2 minutes to reduce sauce, stirring constantly. Add the.
- orange slices and remove from heat.
- Stir the green part of the onions into the couscous and spoon on to a serving platter. Arrange the chicken with orange slices on top of the couscous. Spoon the orange sauce over the chicken and serve.
Nutrition Facts : Calories 617.6, Fat 22.8, SaturatedFat 11.6, Cholesterol 124.5, Sodium 572.2, Carbohydrate 62.3, Fiber 4.9, Sugar 8, Protein 39.2
ORANGE COUSCOUS
Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
More about "couscous chicken with orange sauce recipes"
CHICKEN WITH ORANGE COUSCOUS | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (2)Calories 501 per servingTotal Time 5 hrs 15 mins
- For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.
- Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.
- In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.
ORANGE CHICKEN WITH COUSCOUS RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (2)Category EntreeServings 4Total Time 25 mins
- Meanwhile, melt margarine in large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to skillet. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once. Remove chicken from skillet; cover to keep warm.
- In same skillet, cook onion 2 to 3 minutes or until tender. Add orange juice and broth; bring to a boil. Reduce heat. Add marmalade and chicken; simmer 3 minutes. Serve chicken with onion mixture over couscous. If desired, garnish with fresh orange slices.
ORANGE & TOMATO SIMMERED CHICKEN WITH COUSCOUS RECIPE
From myrecipes.com
5/5 (10)Total Time 30 minsServings 4Calories 466 per serving
- Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
- Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
- Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
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