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.
PEARL COUSCOUS WITH CHICKEN AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil over medium-high heat. Add the couscous and cook until lightly toasted, 2 to 3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, about 8 minutes.
- Stir in the cheese, green onions, peas and chicken. Spoon into bowls and serve.
CHICKEN BREAST IN A PORT AND RAISIN SAUCE
Steps:
- Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
ZA'ATAR CHICKEN THIGHS WITH PEARL COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken generously with salt. Mix together 3 tablespoons za'atar, the sumac and 3 tablespoons olive oil in a large bowl. Add the chicken and toss to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook until lightly browned and crisp, 6 to 8 minutes. Flip and continue cooking until lightly browned on the other side, 2 to 3 minutes. Remove to a plate.
- Reduce the heat to medium and add the red onion to the pan. Cook until lightly browned and tender, scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Stir in the raisins and couscous and cook, stirring, until lightly toasted, about 30 seconds. Add the chicken broth and parsley, then return the chicken to the pan and bring to a boil. Reduce the heat to a simmer, cover and cook until the couscous is tender and the chicken is cooked through, 15 to 20 minutes.
- Meanwhile, stir the remaining 2 tablespoons za'atar and 2 tablespoons olive oil in a small bowl. Divide the chicken and couscous among plates. Drizzle the chicken with the za'atar oil and top the couscous with the mint and pomegranate seeds.
Nutrition Facts : Calories 940, Fat 50 grams, SaturatedFat 11 grams, Cholesterol 216 milligrams, Sodium 723 milligrams, Carbohydrate 71 grams, Fiber 7 grams, Sugar 10 grams, Protein 49 grams
PEARL COUSCOUS WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.
ROAST CHICKEN BREASTS WITH CARAMELIZED LEMONS, CHERRY TOMATOES AND OLIVES
Whenever I make this one-pan recipe, my whole family fights tooth and nail for every last little cherry tomato and olive, whose flavors get insanely rich from all the caramelizing in the pan. And if you thought this dish is tasty right out of the oven, just wait until you try it on day 2. You will start hoping there's enough for leftovers every time you make it, as the flavors come together even more and the chicken stays moist and juicy under the skin. 1 tablespoon vegetable or canola oil
Provided by Catherine McCord
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Heat the oil in a large ovenproof skillet or shallow Dutch oven over medium-high heat until hot. Thoroughly pat the chicken very dry and sprinkle with the salt. Place skin-side down in the skillet and cook until the skin is crisp and golden brown, about 5 minutes.
- Flip the chicken over. Add the lemon halves, olives, tomatoes and thyme to the skillet and transfer to the oven. Roast until the chicken is cooked through, about 25 minutes.
CHICKEN WITH COUSCOUS
My sister shared this recipe, and it's been a hit with me, my husband and our friends ever since. After working all day, I love that this dish is fast to prepare. Plus, it's irresistibly bright and delicious. -Shari Ruffalo, Watertown, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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