ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
CHICKEN & COUSCOUS ONE-POT
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium
CRUMB-COATED CHICKEN
"This recipe is easy enough for kids to do, and our family loves it!" writes Ginny Watson (pictured) of Broken Arrow, Oklahoma. A crumb coating adds savory flavor to the chicken and keeps it moist while it cooks.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.
Nutrition Facts : Calories 311 calories, Fat 12g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 414mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
CRUNCHY COUSCOUS-COATED CHICKEN
The couscous gives this chicken a lovely coating and goes really well with the avocado mixture. The prep time says 40 minutes but 20 of that is refrigeration time.
Provided by Terese
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine couscous with the water in a large heatproof bowl.
- Cover; stand 5 minutes or until water is absorbed, fluffing with fork occasionally.
- Toss chicken in flour, shake away excess.
- Dip chicken in small bowl containing combined egg and milk.
- Toss chicken in couscous; place on tray.
- Cover; refrigerate 20 minutes.
- Meanwhile, mash avocado with juice and chilli in small bowl, cover.
- Heat oil in large non-stick frying pan; cook chicken, in batches, until browned both sides and cooked through.
- Serve chicken with avocado mixture and mesclun combined with tomato, if desired.
CRISPY PARMESAN ROAST CHICKEN
Here's a recipe for roasted chicken with a twist-a crispy crust made by patting the bird with a generous amount of grated Parmesan. We spatchcocked the chicken by removing the backbone and flattening it, for more even and faster cooking. Then it's roasted atop aromatics for a quick one-dish weeknight meal. Be sure to scoop out the garlic for spreading on the chicken-or crusty bread served alongside.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
- Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
- When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
- Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.
CHICKEN WITH COUSCOUS
Steps:
- Marinate chicken in yogurt and Tandoori spices. Brown in frying pan and finish in a preheated 400-degree oven for 15 minutes. Boil water and pour over couscous that has been lightly toasted in a saucepan. Pour in enough water to cover the couscous, as it absorbs the water add the butter and season with salt and pepper. Place couscous on a plate and top with the roasted chicken including the juices from the pan.
HONEY MUSTARD-COATED CHICKEN
Make and share this Honey Mustard-Coated Chicken recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Lightly grease a 11 x 7 inch baking dish.
- Combine mustard, honey and lemon juice in a shallow dish. Place bread crumbs in a second shallow dish.
- Dip chicken in the mustard mixture, turning to coat pieces thoroughly. Dredge in bread crumbs to cover completely. Place in prepared pan. Drizzle oil evenly over top of the chicken.
- Bake at 375F for 25 to 30 minutes or until the internal temperature registers 160F on a instant-read thermometer.
CRUNCHY COUSCOUS
Try our Crunchy Couscous for a Mediterranean-style alternative to rice. Get out the dried apricot and almonds, and let's talk couscous!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Combine broth, onions, apricots and oil in medium saucepan. Bring to boil on medium-high heat.
- Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork.
- Add almonds and mint; mix lightly.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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