MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
SAUCY MOROCCAN CHICKEN AND LEMON WITH DATE COUSCOUS
Braise chicken thighs with cinnamon, coriander and seared lemon slices, and serve them over a bed of couscous with dates.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Sprinkle both sides of the lemon slices with the sugar, 1/4 teaspoon salt, and a few grinds of pepper. Arrange on a plate and let stand 10 minutes.
- Bring 2 cups of water to a boil in a medium saucepan with 1 tablespoon of oil and a pinch of salt and add the couscous and dates. Cover, remove from the heat, and set aside until tender, about 10 minutes. Fluff with a fork and stir in half of the cilantro. Cover and keep warm.
- Combine the cinnamon, coriander, 1 teaspoon salt and a few grinds of pepper. Sprinkle over the chicken. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until the chicken is golden brown on both sides (but not cooked all the way through), about 3 minutes per side. Transfer to a plate. Wipe out the skillet.
- Add the remaining tablespoon of oil to the skillet and return to medium heat. Add the lemon slices in a single layer and cook until golden brown and caramelized on both sides, 1 to 2 minutes per side. Transfer to the plate with the chicken.
- Add the tomato paste to the skillet and cook, stirring, until the paste is a shade darker, about 1 minute. Add 1 1/2 cups water, the chickpeas, chicken, and lemon slices and simmer, flipping the chicken occasionally, until the chicken is just cooked through, about 12 minutes. Stir in the remaining cilantro and serve on top of the couscous.
MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS
One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.
Provided by bluemoon downunder
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
- Preheat the oven to 180ºC.
- Remove the chicken from the marinade and reserve the marinade.
- Place the chicken and the preserved lemon in a roasting pan.
- Roast in a preheated oven for 20 minutes, or until cooked through.
- Transfer the chicken and lemon to serving plate.
- Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
- Cook, stirring, for 5 minutes or until the sauce thickens.
- Remove from the heat.
- Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
- Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
- Add the remaining stock and bring to the boil.
- Remove from the heat.
- Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
- Use a fork to separate the grains.
- Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
- Remove from the heat.
- Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.
Nutrition Facts : Calories 312.4, Fat 7.3, SaturatedFat 1.2, Cholesterol 76.9, Sodium 206.1, Carbohydrate 30.8, Fiber 2.6, Sugar 10.1, Protein 30.5
MOROCCAN CHICKEN WITH LEMON COUSCOUS
Fragrant, tender chicken with zesty lemon couscous makes a healthy Moroccan meal in minutes
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Put the couscous, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.
- Heat oil in a large non-stick frying pan, drizzle honey and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.
- Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the couscous to fluff it up, then serve with the chicken.
Nutrition Facts : Calories 344 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.44 milligram of sodium
MOROCCAN LEMON MINT COUSCOUS
This classic Moroccan side dish couscous recipe is given a bit of crunch with some chopped toasted pecans. From Linda Larsen,Your Guide to Busy Cooks, @about.com
Provided by Nana Lee
Categories Grains
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare couscous according to package directions.
- When done, fluff couscous with fork and add remaining ingredients.
- Stir very gently with a fork and serve.
Nutrition Facts : Calories 212, Fat 11.3, SaturatedFat 1.4, Sodium 198, Carbohydrate 23.8, Fiber 2.3, Sugar 0.4, Protein 4.3
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