MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS
This recipe jumps with flavor and smells awesome! An easy, 30 min meal from Rachael Ray. My family loved this!!!
Provided by Chill
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
- Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
- Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
- Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
- While chicken simmers, melt butter in sauce pan over medium heat.
- Add nuts and lightly toast for a few minutes.
- Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
- Serve chicken over couscous and garnish with parsley.
- This rocks!
Nutrition Facts : Calories 841.3, Fat 39.5, SaturatedFat 9, Cholesterol 164.1, Sodium 779, Carbohydrate 70, Fiber 6.5, Sugar 7.1, Protein 51.1
MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT
Steps:
- In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)
MIDDLE EASTERN CHICKEN WITH PUMPKIN AND COUSCOUS
This is a simple and very delicious recipe, easy to make and so yummy. We got this recipe from the McCormick foods sample pack of Middle Eastern Spices (Harissa).
Provided by Cas Lisa
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees celcius.
- Combine chicken, pumpkin, spice and oil and place on a baking tray.
- Bake for around 20-25 minutes.
- Cool slightly and slice the chicken into strips.
- In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
- Finally fold through the pumpkin and the chicken pieces.
- Serve garnished with lemon slices and coriander.
Nutrition Facts : Calories 284.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 64, Sodium 121.8, Carbohydrate 24, Fiber 1.6, Sugar 1.4, Protein 25
MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS
Make and share this Middle Eastern Chicken Pot and Butter-Nut Couscous recipe from Food.com.
Provided by Rose J
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
- While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
- Serve chicken over couscous, or vice versa, and garnish with parsley.
- Prep Time:.
Nutrition Facts : Calories 600.9, Fat 26.4, SaturatedFat 6, Cholesterol 109.4, Sodium 522.3, Carbohydrate 57, Fiber 5.6, Sugar 13.4, Protein 34.7
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