CHICKEN AND LEEKS OVER COUSCOUS
Make and share this Chicken and Leeks over Couscous recipe from Food.com.
Provided by KelBel
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Make couscous by heating chicken stock, butter and raisins to a boil. Add couscous, cover and remove from heat.
- Heat oil in medium skillet. Cut chicken into bit sized pieces. Add to hot oil, season with salt and pepper. Cook for 5 minutes.
- Add leeks, and cook 5 more minutes.
- Add wine and cook 5 more minutes.
- Fluff couscous and serve with chicken.
Nutrition Facts : Calories 601.4, Fat 20.4, SaturatedFat 6.7, Cholesterol 61.7, Sodium 392.4, Carbohydrate 66.7, Fiber 4.5, Sugar 8.7, Protein 26.3
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
SKILLET CHICKEN AND PEARL COUSCOUS WITH MOROCCAN SPICES
This one-pan meal, which is inspired by the tagines of North Africa, is prepared in a deep skillet or Dutch oven instead of the traditional clay pot. Briefly marinate bone-in chicken thighs in lime juice, garlic, cumin and olive oil, then brown and set aside. (If you're short on time, skip the marinade; simply add the ground cumin when you're toasting the other spices in the chicken fat.) Stir in harissa, cinnamon and turmeric, toast until fragrant, then add quick-cooking pearl couscous and the chicken, so everything finishes cooking together. Top the finished dish with a fistful of roughly chopped tender herbs and lime zest for a jolt of brightness.
Provided by Colu Henry
Categories dinner, one pot, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken thighs, lime juice, olive oil, garlic and cumin. Season well with salt and pepper and stir together until the chicken is well coated in the marinade; set aside at room temperature for 25 to 30 minutes.
- In a deep, 12-inch skillet or Dutch oven with a lid, heat the grapeseed or canola oil over medium-high. When it shimmers, lift the chicken out of the marinade, allowing any excess liquid to drip back into the bowl, then add the chicken to the skillet, skin-side down. Working in batches, if necessary, to avoid crowding the pan, cook until the chicken is well browned on both sides, about 6 minutes per side. Remove and set aside on a plate.
- Reduce heat to medium, add the leek and cook, stirring occasionally, until soft and translucent, 3 to 4 minutes, scraping up any brown bits that have formed on the bottom of the pan. Stir in the harissa paste, turmeric and cinnamon, and cook until lightly toasted, 1 to 2 minutes. Season well with salt.
- Add the couscous to the pan and stir until well coated in the spiced leek oil. Add the stock and bring to a boil. Turn heat to low and add the chicken back to the pan, skin-side up, along with any accumulated juices. Cover and simmer until the couscous is al dente and the chicken is cooked through, 10 to 15 minutes. If you're lucky, some of the couscous may slightly stick to the bottom of the pan, creating well-seasoned crispy bites.
- Remove from the heat and remove the lid. Scatter with the herbs, if using, and the lime zest, then serve from the pan.
LEEK"Y" CHICKEN AND COUSCOUS
Make and share this Leek"y" Chicken and Couscous recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid.
- When the liquid boils, add in the raisins and couscous; remove pan from heat.
- Stir the couscous and place the lid on the pot; let stand.
- Heat a large nonstick skillet over med-high heat; add in the olive oil.
- Add the chicken in a single layer and season it with salt and pepper.
- While the chicken browns on all sides, trim the rough tops and the root ends off the leeks.
- Cut the leeks in half lengthwise, then cut them into 1-inch half moons.
- Place the leeks in a colander and run them under cold water.
- Separate the layers to release the dirt and grit; rinse well, then drain well.
- Add the leeks to the chicken and wilt 2-3 minutes.
- Add in the wine and let it cook down by half, 3-4 minutes.
- The leeks should still have some color but should be tender and the chicken should be cooked through.
- Add in the remaining 1 tablespoon butter and swirl into the sauce.
- Fluff the couscous with a fork and stir in the parsley.
- Place a bed of couscous on each dinner plate; top with chicken and leeks.
Nutrition Facts : Calories 678.2, Fat 16.3, SaturatedFat 5.5, Cholesterol 116.7, Sodium 300.8, Carbohydrate 68.6, Fiber 4.5, Sugar 9.1, Protein 51
LEEK-Y CHICKEN AND COUSCOUS
Steps:
- 1. Heat the chicken broth and the butter in a medium saucepan. (Use a pan with a tight-fitting lid.) When the broth boils, add the raisins and the couscous. Take the saucepan off the heat. Stir the couscous and place the lid on the pan. Let stand. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes. While the chicken works, trim the tough tops and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain. Stir the leeks into the chicken and wilt for 2 to 3 minutes. Add the wine and let it cook down by half, 3 to 4 minutes. The leeks should be tender, with some bright green color, and the chicken should be cooked through. Fluff the couscous with a fork and stir in the parsley. Spoon a bed of couscous onto dinner plates and top with the chicken and leeks.
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